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2 cups sugar 500 mL
1/2 cup water 125 mL
pinch of cream of tartar
1/2 cup butter 125 mL
1 tsp vinegar 5 mL
1/2 cup heavy cream 125 mL
6 to 8 apples, washed and dried 6 to 8
wood skewers
Line a baking sheet with waxed paper or parchment paper; spray lightly with cooking spray.
Place sugar and water in a saucepan and heat until dissolved. Add cream of tartar, butter, vinegar and cream.
Cook, stirring constantly, until the syrup reaches 290°F/143°C on a candy thermometer.
Remove from heat. Dip each apple held by a skewer into the boiled syrup. Swirl to coat apple. Place coated apples onto baking sheet to cool and harden. Let stand at room temperature until ready to serve.
1/2 cup water 125 mL
pinch of cream of tartar
1/2 cup butter 125 mL
1 tsp vinegar 5 mL
1/2 cup heavy cream 125 mL
6 to 8 apples, washed and dried 6 to 8
wood skewers
Line a baking sheet with waxed paper or parchment paper; spray lightly with cooking spray.
Place sugar and water in a saucepan and heat until dissolved. Add cream of tartar, butter, vinegar and cream.
Cook, stirring constantly, until the syrup reaches 290°F/143°C on a candy thermometer.
Remove from heat. Dip each apple held by a skewer into the boiled syrup. Swirl to coat apple. Place coated apples onto baking sheet to cool and harden. Let stand at room temperature until ready to serve.
