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What are candied apples called?

Candied apples, also known as toffee apples, are a classic treat found in many countries across the world. Typically made with apples that have been dipped in a hard, sugary coating and adorned with colorful decorations, these sweet, crunchy snacks have been popular for centuries.

In different regions, they can be called by various names such as ‘Bristol Apples’, ‘Apple Sno-balls’, ‘Candy Apples’, ‘Toffee Apples’, ‘Caramel Apples’, ‘Fairground Apples’, ‘AppleNabs’, and ‘Spice Apples’.

Candied apples can be found in various shapes, sizes, and recipes, allowing many possibilities for aspiring chefs to get creative.

What are toffee apples called in America?

In the United States of America, toffee apples are traditionally known as caramel apples. This classic treat is made by coating a whole apple with a sticky layer of boiled sugar syrup, often enriched with butter, cream and vanilla extract, then rolling it in crushed nuts or sprinkles.

Caramel apples can also include a variety of other tasty toppings like white chocolate, crushed Oreo pieces, graham cracker crumbles or sea salt flakes. The traditional toffee apples were originally created in America during the 1950s, with some historians claiming that this classic treat was invented in the city of Lodi, California.

The growing popularity of these sweet treats created a new version of a centuries old classic, a version now enjoyed by millions of Americans.

What is the difference between a candied apple and a caramel apple?

The main difference between a candied apple and a caramel apple is the type of coating they have. A candied apple has an edible hard coating made of granulated or powdered sugar mixed with a flavoring such as cinnamon.

This is then mixed with melted sugar, syrup or honey and heated to a hard candy consistency. A caramel apple, however, has a thin layer of confectionery coating made of butter, sugar, and cream that is heated until it becomes a liquid and then poured or spooned onto the apples.

Both types of apples can be served on a stick like a lollipop, but caramel apples are usually served without the stick for a more authentic apple experience.

What is the original caramel apple?

The original caramel apple dates back to the turn of the 20th century, when a confectioner in Wisconsin began coating apples in caramel and reshaping them while they were still warm. Since then, many variations of the classic treat have emerged.

Popular versions include adding nuts or chocolate coating to the apples, or rolling them in layers of cereals or cookie crumbs. While the type of apple used is typically a tart and firm variety like Granny Smith, other types of apples, such as Golden Delicious, can also create delicious caramel apples.

People usually make caramel apples in autumn as they are a classic fall treat, however they can be enjoyed year round.

What is a Taffy Apple?

A taffy apple (also referred to as a candy apple) is a type of confection apple that is made by coating an apple with a layer of hard, boiled sugar-based syrup or molasses, which is then often dipped in nuts such as peanuts, almonds, or walnuts and then left to cool.

This syrup is traditionally flavored with a combination of cinnamon, nutmeg and sometimes lemon juice. The red-colored apples are typically then either rolled in sugar or cinnamon, but can also be left plain and the sticky coating prevents the apple from being eaten until it has been peeled.

Taffy apples are traditionally served during the fall and winter months, thus making them a popular snack during the holidays.

Why is the caramel not sticking to the apple?

The apples may not have been completely dry, as moisture will prevent the caramel from adhering. The caramel may not have been cooked at a high enough temperature or for a long enough time. The caramel may have been cooked too quickly, resulting in it not becoming thick enough and not sticking to the apples.

Additionally, the apples may contain wax or other surface coatings that may prevent the caramel from sticking. Finally, fat and acidity levels in the apples could cause the caramel to separate and not stick properly.

To ensure successful caramel-coated apples, it is best to begin with fresh, clean and dry apples, cook the caramel at the proper temperature and time and not add any additional fat or acidity to the cooked caramel.

How do you get caramel to stay on apples?

If you’re trying to cover apples in caramel, there are a few steps you can take to ensure the caramel will stay put. First, make sure the apples are dry, since moisture will prevent the caramel from sticking.

Once the apples are dried off, warm up the caramel sauce either on the stove or in the microwave. This will make it thinner, easier to work with, and more likely to stick. Then, dip the apples in the caramel, turning them to make sure they’re evenly coated.

Place the caramel-covered apples on a baking sheet lined with parchment paper or a silicone baking mat. Let them cool and harden before transferring them to your serving plate. For extra insurance, you can even refrigerate the apples to make sure the caramel stays put.

How do you make an apple on a stick?

Making an apple on a stick is a fun and delicious activity that’s perfect for a party or a summer day! To make an apple on a stick, you’ll need a few key ingredients: apples, wooden skewers, and a range of toppings, such as chocolate chips, nuts, caramel sauce, or sprinkles.

Once you have your ingredients ready, start by washing your apples thoroughly, then insert a wooden skewer into the top of the apple, with the exposed end coming out the bottom. Once all your apples are skewered, you can begin adding toppings.

Start by melting your chosen chocolate or caramel topping in a small bowl that’s set over a small pot of simmering water, or in a microwave. Use a spoon or a small brush to evenly apply the topping over the apples.

You can now choose from the selection of toppings suitable for the project, such as candy sprinkles, crushed nuts, or coarsely ground cookies. Apply these toppings to the apples while the coating is still wet to ensure that it all sticks together.

Finally, let your apples on a stick cool down and set before enjoying!.

Do caramel apples need to be refrigerated?

No, caramel apples typically do not need to be refrigerated. Caramel apples are usually kept in the refrigerator because the cold temperature helps preserve the crispiness of the apple. Additionally, cold temperatures can slow the spread of bacteria and mold.

However, even when kept out at room temperature, caramel apples should stay safe and edible for a few days as long as they are properly taken care of. To ensure the longest shelf life for your caramel apples, you should keep them in a cool and dry place away from direct sunlight and away from any sources of moisture.

Additionally, you should make sure that you have properly sealed the bag that the caramel apples are stored in, and you should be careful to not let the apples touch each other, as this could cause them to stick together.

How long will caramel apples last?

Caramel apples can last several days if kept in the refrigerator, however they will taste best if eaten within 24 hours. To extend the shelf life of the apples, wrap them in wax paper, air-tight plastic wrap, or store them in an air-tight container in the refrigerator.

They can last a minimum of a week this way. If you do not have an air-tight container, you will likely have to toss the apples within a few days as they will not stay fresh.

What is apple stick Chinese?

Apple stick Chinese (sometimes referred to as Apple crispy Chinese) is an incredibly popular, highly addictive Chinese snack. It is made of crunchy rice balls that are filled with sweet potato starch, sugar, and milk and then dipped in an apple-flavored syrup.

The rice balls are then fried in oil, giving them a wonderfully crispy exterior. After they are cooked they are ready to be enjoyed! They are usually served as an appetizer at Chinese restaurants, but can also be purchased in the store, either frozen or pre-made.

Apple stick Chinese is a great snack for adults and children alike, as its crunchy exterior, sweet flavor, and sticky texture all come together to create a delightful treat.

How do you julienne a green apple?

Julienning a green apple is a relatively simple process. First, wash the apple and pat it dry. Next, cut off both the top and bottom of the apple. Peel the apple, removing the skin and core. Cut the apple in half, and cut each half into slices of equal width.

Place the slices flat on a cutting board and cut them into thin strips— this is referred to as julienning. Finally, transfer the julienned strips to a container or plate, and enjoy!.

Do chocolate apples go bad?

Yes, chocolate apples do go bad. The freshness of the apple itself is the biggest factor in how long it lasts. As long as your apple is fresh, it should stay edible for at least a few days covered in chocolate.

If you leave it out at room temperature (not in the fridge), it should last for about 2-3 weeks. However, storing it in the refrigerator can make it last for up to six weeks. As long as you keep the apple away from heat and humidity, it should stay fresh for a relatively long time.

It’s also important to properly wrap it to avoid moisture, as chocolate isn’t naturally waterproof. So make sure your candy-covered apples are well-covered with plastic wrap or aluminum foil. It’s also a good idea to wrap up the individual chunks to prevent them from sticking together.

Ideally, it’s best to eat a chocolate apple within a week of it being made to ensure its freshness.

How do you wash apples before dipping in chocolate?

When preparing apples to be dipped in chocolate, it is important to take the right precautions to ensure that the finished product is both attractive and safe to eat. Fortunately, washing apples before dipping them in chocolate is a straightforward process that produces great results.

Start by thoroughly rinsing the apples with cool water. Remove any stems, leaves or other debris that may be present. If the apples are waxed or coated with any type of artificial shine, it is important to remove this with a mild soap and water solution or a specific fruit and vegetable cleaner.

Be sure to rinse the apples once this process is complete.

Once the apples have been washed and rinsed, it is important to dry them completely. Any extra moisture present on the apples could cause the chocolate to become soft or runny. This would result in a less than desirable finished product.

Finally, it is important to dip the apples in a chocolate that is specifically designed for dipping. Many commercial dipping chocolates are designed to stay firm and will produce a better result than traditional baking chocolate.

Following the tips outlined above will ensure that you have a perfect, professional-looking product when finished.

Should apples be cold when making caramel apples?

Yes, apples should always be cold when making caramel apples. This is because the caramel will not stick as well if the apples are at room temperature or warm. Cold apples help the caramel to form an even coating around the apples, making it easier to eat the treat.

It’s also essential to chill the apples before adding the caramel to help prevent the caramel from dripping when it is added. Additionally, having cold apples will help the caramel set faster and prevent it from becoming too extensively runny.

Adding a layer of chocolate or sprinkles allows the melted caramel to stick better and set faster when the apples are cold.