Candy Apple Boxes. The syrup (candy mixture) I am using to show the Cold Water Test is a simple syrup. Today, most people add red food coloring to toffee or caramel to make a version of the candy apple. The bubbles can be avoided by cleaning the apple very good and also by making sure that the apple is completely dry. While boiling water cleans the apples, water is another culprit that causes bubbles, So after dipping in water, you’ll need plenty of time to let the apples dry. This is not necessary, but it will help you a long a bit. I like to try one apple and see if the caramel is setting up. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. To remove the wax, simply boil 6 cups water with 1 tablespoon white vinegar. In a heavy-bottomed saucepan mix together 2 cups sugar, 3/4 cups water, 1/2 cup light corn syrup, 1/2 teaspoon red food coloring (I use the gel kind, like this) and 1/2 tsp. Fill a pot with water, bring to a boil, then dip your apples, about 5 -8 seconds and wipe quickly with a paper towel. The mixture will be bright red like this. A lot of people mix up the terms candy apple, toffee apple, and caramel apple. Shopping for Candy Apples. Simple syrup is: 2 part sugar 1 part water For this example I used; 1 cup sugar (use pure cane sugar as other sugars such as beet sugar have different melting points and will react differently) 1/2 cup water The mixture will start out cloudy. First, buy organic apples if you can. Some people also add shortening or butter to the mixture to prevent it. Apples often come with a waxy coating, which will prevent the candy from sticking to the surface. Add sticks or skewers into the apples … Buy Now → Candy Apple Sticks. This can lead to a predicament though. Do you need packaging supplies for candy or caramel apples? The caramel will be the right temperature to set up properly on the apple. Check out this post! If you’re doing the hard candy apples make sure you let them sit for … For bubble free apples, make sure the wax is cleaned off apples. The most common problem with candy apples is getting bubbles on them. There are a few things you’ll need in order to make candy apples easier: parchment paper – to allow the candy apples to set without sticking. To address that problem, I wrote an entire post: How to Make Bubble Free Candy Apples. ; fruit scrubber – to get the wax off the apples. Wash the apples very well in hot water (any residue left on the apples will either make the candy bubble or resist sticking to the apples), and dry completely. How To Make Candy Apples: Step#1. cinnamon extract (optional).. Let me explain. How to Prevent Bubbles on Candy Apples. Waiting until the caramel has cooled to about 190 degrees is ideal. Tools for Candied Apples. ; popsicle sticks (or lollipop sticks) – for holding the apples. Without any more rambling – here are my suggestions for making bubble free candy apples. The wax from the apple and water causes the bubbles. Preventing bubbles on candy apples involves dipping them in very hot (even boiling) water to clean the wax off. While caramel and toffee apples are basically identical (the main difference is usually butter), candy apples were originally made with hard-shell candy coating. ; candy thermometer – to accurately get the candy to hard crack stage. Tip #5 - Cool the caramel to 190 degrees before dipping apples If you dip the apples as soon as the caramel is made, it will slide right off. The candy will stick in an instant! Buy Now → thermometer. The apples you see pictured in this post were not organic, so it’s clearly not a deal breaker. Accurately get the candy apple prevent the candy apple, toffee apple, and caramel apple get wax. Not a deal breaker on the apple sticks ) – for holding the apples causes the.... 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