Saturday, 29 October 2011

Candy Apples

It was Greenock’s very own Abram Lyle who discovered Golden Syrup in 1883, back in the days when civic leaders and businessmen were also pioneering inventors, adventurers, philanthropists and general all rounders.

Golden Syrup is beloved by many, and at this time of year, is an absolutely critical ingredient in right good Candy Apples for Halloween. (It’s also very useful for making Gingerbread Sheds..but more of that nearer Christmas..)

30 apples
5 cups of white sugar
½ cup Golden Syrup
1 ½ cups water
2 tsp blackcurrant syrup

Place lollipop sticks or wooden craft sticks into each apple at the stem end. Set aside.

In a heavy saucepan, mix together the sugar, golden syrup and water. Bring to a boil, then reduce the heat to medium and continue to cook until the mixture reaches 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. This will take a good 45 minutes!

Remove the sugar mixture from the heat and stir in the black currant syrup. Quickly dip all of the apples, holding them by the stick. You can let them cool by inserting the other end of the stick into a thick sheet of foam board. If that is not available, set the coated apples onto waxed paper or aluminum foil. Make sure they don't touch each other.

Nomm. Nomm. Nomm.
If yer after a more traditional recipe, or don’t actually want to make 30 Candy Apples at one go…try here.

And don’t forget that before giving any visiting Galoshans Candy Apples, they must perform The Galoshans Play.

The Galoshans Play

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