Baking Soda {optional} candy thermometer Lemon Juice {optional} Light color Corn Syrup Non-Stick Spray parchment paper, Silicone Mat, or Wax Paper Pot Silicone Spatula Sugar Teal Gel Food Coloring Teal Paper Straws water White Gel Food Coloring Wooden Dowels- candy apple sticks Desserts

Wedding Dessert Ideas: Tiffany Blue Candy Apples

Share on Facebook0Tweet about this on Twitter0Pin on Pinterest0Share on Google+0Share on Tumblr0Share on LinkedIn0Print this page

Tiffany Blue Candy Apples
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10 apples
Servings
10 apples
Tiffany Blue Candy Apples
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10 apples
Servings
10 apples
Ingredients
  • 10-12 Apples
  • 2 teaspoon White Gel Food Coloring
  • 1/2 cup Light color Corn Syrup
  • 1 teaspoon Teal Gel Food Coloring
  • 3 cup Sugar
  • 1 cup water
  • candy thermometer
  • Non-Stick Spray
  • Wooden Dowels- candy apple sticks
  • parchment paper, Silicone Mat, or Wax Paper
  • Silicone Spatula
  • Pot
  • Teal Paper Straws
  • Lemon Juice {optional}
  • Baking Soda {optional}
Servings: apples
Units:
Instructions
  1. Gather supplies, this may take awhile in case you need to order them online if you cannot source them locally. Clean wax off applies if applicable and DRY apples, cut stem off with scissors and insert wooden dowels- candy apple stick into each apple. Apples must be room temperature, and dry!
  2. Next place candy thermometer into pot, do not touch the bottom of pot with the candy thermometer, it should be suspended above to read accurately. Spray non-stick cooking spray on your 1/2 cup, THEN pour your Light color Corn Syrup into it. Place into pot.
  3. Step 3: Next pour in 3 Cups of Sugar, 1 Cup of Water, 1 teaspoon of Teal Gel food coloring that I found in this pack, and 2 teaspoons of White Gel food coloring. You must use ‘Gel’ food coloring, not traditional food coloring.
  4. Mix and turn stove to Medium-high heat, bring mixture to a boil. Do not leave mix, watch it carefully until candy thermometer reaches 300*F – 302*F. The ‘hard crack candy’ finish.
  5. While that is boiling, make sure you’ve set out an area for the candy apples to cool. i used a cookie sheet lined with a non-stick element like parchment or silicone mat.
  6. TIPS: To PREVENT bubbles in my candy apples, do not let it go over 302 degrees F, watch your pot!!! Do not stir it a lot after removing it from the heat. Quickly coat apples before mix cools down.
  7. Step 5: Remove from heat, gently stir in 1 teaspoon Vanilla Extract. Mix until smooth and combined.
  8. Step 6: Dip and spin apples in mix, with the pot tilted slightly. Set aside to cool on cookie sheet lined with parchment paper or silicone mat etc.
  9. TIP: To REMOVE candy apple mix from pot, simply run hot water in the sink and let pot sit in the running hot water until clean.
Share this Recipe

Source: SWEETHAUTE

Browse Our Site By Color



Blogher


top-100-wedding-resources-award-2016