AuthorFoodiesh EditorDifficultyBeginnerWash and dry the apples. Remove the tail, then push in wooden sticks up to 2/3 of the apple, without piercing it. Set aside.
Pour the sugar into a saucepan. Add the water. Squeeze the lemon and add the juice to the pan. Bring to a boil, lower the heat slightly to prevent the caramel from burning, and simmer until the mixture turns golden. To check the cooking, drop a drop of caramel into a glass of water: the drop should solidify immediately. Remove the pan from the heat.
Add dye drop by drop while mixing well.
Dip the apples in the caramel, coating them well, then place them, stick upwards, on a baking sheet covered with baking paper.
Allow cooling for 40 minutes at room temperature. Place in the refrigerator for 1 hour.
Ingredients
Directions
Wash and dry the apples. Remove the tail, then push in wooden sticks up to 2/3 of the apple, without piercing it. Set aside.
Pour the sugar into a saucepan. Add the water. Squeeze the lemon and add the juice to the pan. Bring to a boil, lower the heat slightly to prevent the caramel from burning, and simmer until the mixture turns golden. To check the cooking, drop a drop of caramel into a glass of water: the drop should solidify immediately. Remove the pan from the heat.
Add dye drop by drop while mixing well.
Dip the apples in the caramel, coating them well, then place them, stick upwards, on a baking sheet covered with baking paper.
Allow cooling for 40 minutes at room temperature. Place in the refrigerator for 1 hour.