How do you make toffee apples like the ones in supermarkets? It's red, clear and crispy.?

Answer 1

1lb granulated sugar,1 tbls golden syrup,2ozbutter, 1/4 pint water,2teas white wine vinegar. Place all ingredients in a heavy pan and gently heat until sugar is dissolved. Boil rapidly for 5mins until a little mixture dropped into cold water forms hard but not brittle threads (280f/140c) Wipe apples and dip into toffee mixture. place on non-stick baking paper to set. Makes about 6

Answer 2

Candy Apples

3 cups granulated sugar
1 1/2 cups light corn syrup
3/4 cup water
1 tsp wilton's cinnamon flavoring or cinnamon oil to taste (use sparingly)
10 drops red food coloring
6 granny smith apples
6 popsicle sticks
one candy or fat thermometer

Heat the sugar, corn syrup, and water in saucepan on medium-low heat, stir to combine. Place the candy thermometer on the side of the pan, making sure that the end is in the syrup but not touching the bottom of the pan. While the sugar is heating, mix cinnamon flavoring and food coloring together in a small bowl and set aside. Wash and dry all the apples well and add the sticks to the top. Heat sugar to about 290 degrees or hard crack stage, but do not stir or agitate the sugar mixture. When the sugar has reached this stage, turn it off before it burns, and add the cinnamon and food coloring. If it isn't red enough, add a couple more drops and stir. Let the sugar cool for about five minutes, then dip each apple into the sugar and place onto wax or parchment paper and leave to cool.

Answer 3

GRENADINE CANDY APPLES

6 red apples
2 cups granulated sugar
1 cup grenadine syrup
2/3 cup light corn syrup .



Place a large cooling rack on a baking sheet lined with parchment or wax paper.
Insert a fork into the top of each apple. Combine the sugar, grenadine, and light corn syrup in a saucepanand bring to a simmer. Stir until the sugar is dissolved, brushing down any crystals on the sides of the pan with a pastry brush dipped in warm water. When the sugar is dissolved, bring to a boil until the syrup reaches 285°F. on a candy thermometer, the soft-crack stage.

Set the pan over-not in-boiling water. Working quickly, use the forks to dip the apples, one at a time, coating them evenly with the glaze. Remove from glaze and twirl each apple so the extra syrup drips off. Set the apple on the cooling rack. When you have dipped all the apples once, repeat the process. Remove the forks.

Serve at room temperature. Best eaten within 24 hours

Serves 6.

Answer 4

red? do you mean the candied apples? if so..

INGREDIENTS
1 2/3 cups cinnamon red hot candies
2 tablespoons water
12 apples
DIRECTIONS
Insert craft sticks into apples. Line a baking sheet with waxed paper.
In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 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. Remove from heat and let cool slightly.
Dip apples in hot liquid and place on waxed paper to harden.

caramel apples
INGREDIENTS
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
DIRECTIONS
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Answer 5

I assume you have tried to make toffee before. If you are concerned that it did not turn out crisp and clear, it sounds as if you over cooked your toffee. Go natural, the red is perhaps achieved with chemical colouring.

Answer 6

add red food colouring into the toffee mixture

Answer 7

you want candied apples, you can buy the mix in the store right next to the apples!