How to keep caramel from sliding off apple and chocolate from cracking? - caramel apple station
Hey you guys! Whenever I caramel apples are always the problem of escape of caramel apple, if I candy from the Apple stand at room temperature. I tried the first potatoes to get the wax to wash, let the caramel cool down before you dive, then I am, put the apple in the ref to cool ... not working well. Move not directly, but I know you are moving down, because coverage starts chocolate crack. As for the apples to the referee to keep the candy in position, but it is not possible if the planned sale of our beautiful country's outdoor Christmas. Any tips?
Tuesday, February 2, 2010
Caramel Apple Station How To Keep Caramel From Sliding Off Apple And Chocolate From Cracking?
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2 comments:
I think they are correct in any case the use of apples at room temperature. As long as you are your own candy and allows up to a point where it is difficult to cook than the regular candy, the problem will have a chocolate coating cracks. Drizzle chocolate is a good idea, and also very pretty! You can pretty black and white on the apples of the same reality drizzle Apple. Also, try the apple in miniature chocolate chips or chopped chocolate role. My favorite Snickers candy apples chopped down.
Good luck with the show!
Which kind of candy to use when there is a lot of butter does not intend, to the apples to cover. In addition, chocolate drizzle on, this way if it breaks, it's all part of the facility. Or you can use cocoa butter instead of chocolate milk that is richer and thicker and softer. Happy Cooking!
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