How To Make Brittle, Temper Chocolate, and Caramel Apples
Inspired by Jacques Torres, Dan Barber, and Gourmet Magazine, the Working Class Foodies make pumpkin seed brittle and ‘grown-up’ candy apples for Halloween. Hungry Nation is all about cooking, food, and great recipes. Real People. Real Food. www.HungryNation.tv http www.twitter.com
Tags: Apples, Brittle, Caramel, Chocolate, Recipes VIdeos, Temper
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Word of advice: Never cook with wine that you don’t drink on its own! Thank you!
I’m not so good with my english but i’ll try to do my best.
Have you tried with cold apples? i mean, maybe the cold temperature will make the candy dry faster, I’ve seen that on chocolate but i’m not sure if si the same with candy, its just an idea.
I hope this will help or something
hmm..maybe you should put them in the fridge next time.
i think you have to wash the wax off the apples completely and dry them before putting the caramel on. Use water mixed with a little vinegar or warm soapy water.
I’m not so sure about the heavy cream- do you add any to the caramel,my family never does… and maybe next time put them in the fridge…
good luck!
I never remember putting heavy cream in caramel!
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Thanks
I Think it was the red wine, that mess up the candy apples.
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i would say that you should try some non glossy apples ( is that a word).. try apples who ain’t shining.. i think that is it.
You guys are adorable! The wax coating on the apples needs to be completely removed and totally dry after washing . I saw some other video where they quickly immersed the apple in boiling water to remove the wax. I haven’t tried it though. Also, the apples should be at room temperature.
you should always use a wine you like when cooking first so if you dont like wine it would not work I would replace it with a nice champain myself . what dkern008 seid was right temprecher and compeatly clean apples make a difrence i make caremel apples but i use the caremel in the bag then i dip them after they cool in white chocolet and wile its worm in cinnamon shuger reproducing the apples at “rocky montan candy company”
so i dont have to take the bus all day to them and pay 5 bucks an apple wich realy is a good deal but i can do it for less at home and i use the leftover chocolat for other candy i dont make big baches i use gala but thay are real good with granysmith and golden Ds should be all right and vineger is a good way to get the wax off
it didnt stick becoz you didnt take off the wax from the apples
was there wax on it?
You know what my mom does when making her toffee after the the toffee gets hard but is still hot she put chocolate chips over it and spreads it with a knife and she likes to put in a pattern after like diagonal lines on both sides…so they criss cross. Just an idea to make it eaisyer if you don’t want to melt the chocolate and everything
I think you added too much wine, it works better when it’s thick. Also you could try peeling the apples?
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@HungryNation i think its your caramel. you sugar crystallized pretty bad in the pan
i think it was the acid in the wine, it could have interfered with the sugar. so try using some rum to taste instead of the wine.
I particularly enjoyed your honesty in presenting the caramel apples….so funny–I can relate. I just might make the brittle, looked easy enough.
One thing you can do is refrigerate the candy apples so the coating locks up much faster.
The candy dipping did seem like it had a lot of moisture in it though and could possibly be the reason why it didn’t adhere to the apples? If you think of a traditional candy apple recipe, it doesn’t ask for much moisture, instead the sugar thickens and makes it ideal for sticking.
Dawn soap will remove the wax from the apples well when washed. Then dry the apples well.