To prepare caramelized apples, you will need to stock up with patience. This is a traditional winter dessert that not only children but also adults can enjoy.
Caramelized apples have become a winter joy. Although it seems hard, caramelized apples can be prepared at home.
Solid acid apples are most suitable for the caramelized apples. For five apples, two hundred and fifty grams of brown sugar, one hundred ten milliliters of water, one teaspoon vinegar, one tablespoon of cow butter, five wooden sticks, baking paper and half a teaspoon of cinnamon are needed.
Mix sugar in a saucepan with water. When the syrup boils, reduce the heat, add the oil, vinegar and cinnamon. Allow the syrup to boil for ten minutes, while stirring it.
You can add red food dye to a caramel apple, to make it look traditional. Pour the hot water into a large pot and heat.
Pierce each apple with a skewer and dip them in the boiling water. Let them boil for two minutes. They will soften and melt their invisible layer of wax, which is there to prevent rotting.
Remove the apples and dry them. When the caramel begins to form bubbles, make sure it is ready, and put a drop on one plate. If it strings out, the caramel is ready.
Lean the dish to one side and quickly insert the caramel apples one by one as they rotate around their axis to get covered evenly with the caramel.
Leave the apples to dry on a baking sheet. The apples can be decorated with chocolate.
Eat the apples a few hours after preparation and do not store for more than two days.