ELMA ŞEKERİNİN YAPILIŞI İNGİLİZCE TÜRKÇE TARİFİ

 

How to make candy apple Elma şekeri yapımı İngilizce

Of course you’ll need APPLES!!!

But not all apples are created candy-worthy.  Here’s a quick list of some great ones to look for:

• Fuji: firm and sweet, my personal favorite all-around apple
• Granny Smith: green and tart, awesome for candy apples for both of these reasons!
• Braeburn:  firm and sweetly tart
• Golden Delicious: firm and sweet
• Jonathan:  firm and sweetly tart
• Jonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangy-sweet
• Lady: firm, sweetly tart
• McIntosh: firm, sweetly tart

If you can, get your apples direct from an orchard (apple-picking is a perfect activity for friends and family!), and I’ll tell you why.  Smaller apples make better candied snacks, and are hard to find in American Supermarkets.  Also, many apples you’ll find at the grocery store have a wax coating that can inhibit the candy from sticking to the apple – bad news!  If this is your only option, though, you can remove the wax coating by dipping the apples in a bath of boiling water and rubbing the wax off.  And of course, it’s always better to support your local growers – so buy locally!

To candy-up 6 apples, you’ll need:

• 1/2 c (120mL) light corn syrup
• 2 c (480 mL) sugar – your choice on brown v. white.  I use some of each, but all brown can be more susceptible to burning.
• 3/4c (180 mL) water
• Food coloring (opt.) – red is traditional, but any color works!
• Toppings!!!  I used toffee pieces, mini chocolate chips, sprinkles, candy corn, red hots, and gummi bears!  Just go crazy.  I mean, really, they’re CANDY APPLES!

Additionally, make sure you have the following things at hand before you get started:

• Candy apple skewers
• Candy thermometer – essential for making perfect candy every time  – Make sure your thermometer’s accurate: being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, take the temp of a pot of boiling water. The thermometer should read 212 degrees Fahrenheit/100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.
• A pot for candy coating, worked best for me when it had a handle
• Baking sheet lined with foil or silicone sheet for dipped apples
• Pastry brush and bowl of water to keep near your pot (I’ll explain why later!)
• Bowls for your TOPPINGS!!!