I set out this weekend to make candy apples using a kit that I bought, making the actual candy went pretty well but then I realized that the kitchen doesn't have a candy thermometer. The apples ended up getting coated when the candy was in the soft crack stage (I knew I should have tested it once more)
I bought another kit and plan on trying again next weekend. Does anyone have any suggestions as to how to make sure that the candy is ready to go on the apples? If i am only making the apples now is it really worth buying a suuuper expensive candy thermometer? And is there anything I cant do to salvage the apples that I ruined (which can be eaten but hurt the teeth due to how sticky they are)
Thanks in advance! :)
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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