Pommes d’amour empoisonnées pour Halloween

Ingrédients

• 2 cups granulated sugar
• 3/4 cups water
• 1/2 cup liquid glucose/light corn syrup
• few drops black gel food colouring
• 6 Granny Smith apples (or 12 small apples (Ensure your apples are fresh and haven't been waxed))

Préparation

1. 1

   Grease a piece of baking paper and place on a tray/baking sheet.

2. 2

   Insert bamboo skewers in all the apples and set aside.

3. 3

   Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium heat.

4. 4

   Allow to come to a simmer, stirring to dissolve the sugar.

5. 5

   Once the sugar has dissolved, stop stirring and wash down the sides of the pot with a wet brush. This prevents sugar crystals from falling into the caramel and causing it to crystallize.

6. 6

   Cook the caramel until it's reached the hard crack stage (150ºC/310ºF on a candy thermometer). To check if you've reached hard crack stage without a candy thermometer, simply drop a little of the boiling sugar mixture into a glass of ice cold water. The sugar should form hard, brittle threads.

7. 7

   Carefully dip the apples into the caramel mixture. Carefully tip the pan to the side and swirl the apples into the candy mixture.

8. 8

   Place on the prepared sheet pan and allow to cool and harden before serving.