Ingredients
*A recipe inspired from BBC*
Jazz/ Grannysmith/ Pink lady apples
400g caster sugar
100g water
80g Golden syrup
10g lemon juice
1g cinnamon powder
1g clove powder
1g vanilla paste
Preparation
Wash our apples.
with very hot water running and the help of a cloth, remove the wax from the apples.
Dry them and keep them in the fridge for about eight hours.
Whilst our apples rest in the fridge, we will prepare our caramel.
Get all the ingredients apart from the golden syrup in a sauce pan and simmer. Right before it boils, add the golden syrup.
Finally bring it to 140 celsius.
Remove the apples from the fridge and prick them with bbq sticks.
Make sure you have your station* ready and bring the caramel to 150c.
Then keep it on the minimum power on the stove or turn it off.
When all the bubbles are gone, Start coating your apples.
If it drops more than 145, bring the temprature up but do not exceed 155c.
Once cooled down enjoy them the same day or keep them on an airtight container for about 2 days.
Station for our apples:
Silicon mat
Cooling tray (you can skip it if you want)
2 bowls for coating
pan
bbq sticks
thermometer / probe