Red caramel apples are a traditional sweet that has delighted generations in many regions of Latin America and the world. Their origin dates back to the ancient European technique of coating fruits in caramel to preserve them and give them a special flavor. In different Latin American countries, this delight goes by various names: in Mexico and some Caribbean countries, they are simply known as "caramel apples," while in countries like Argentina and Chile, they can be found under the name "apples on a stick" or "candy apples." This sweet is often associated with fairs and popular festivities, where its bright red color and sweet flavor capture the attention and palates of both children and adults alike.
In addition to being a tradition in celebrations, red caramel apples are an excellent example of how simple ingredients can be combined to create an irresistible dessert that transcends borders and cultures in Latin America.
How to prepare Red caramelized apples
Ingredients: Crisp red apples, sugar, water, light corn syrup, red food coloring, clove oil.
Generously grease the cookie sheet.
Wash and thoroughly dry the waxed apples.
Insert a wooden stick into the stem end of each apple.
Mix sugar, water, corn syrup, and food coloring in a heavy 2-quart saucepan.
Heat to boiling over high heat.
Reduce heat.
Simmer gently, without stirring, until it reaches 290 degrees on a candy thermometer or until a small amount of the mixture dropped into very cold water separates into hard but not brittle threads.
Add clove oil.
Quickly dip the apples into the syrup, turning until they are completely coated.
Place on the cookie sheet.
Let cool.
Microwave instructions: Mix sugar, water, corn syrup, and food coloring in a 1 1/2-quart glass saucepan.
Microwave uncovered on high power for 19 to 23 minutes, stirring once after 5 minutes, until it reaches 290 degrees on a microwave candy thermometer or until a small amount of the mixture dropped into very cold water separates into hard but not brittle threads.
Add clove oil.
Quickly dip the apples into the syrup.
Continue as directed.
Let cool.
Break into small pieces for a candy.
