Red Toffee Apples Image

Red Toffee Apples

(A)

  • 3 lbs. sugar
  • 2 lbs. (1/2 lb. Pete) glucose
  • 1 pt. water

Preparations

  1. Greased flat pans
  2. Red vegetable coloring (paste or liquid)
  3. Oil of anise or oil of cinnamon for flavor.
  4. Prepare apples with stick inserted.

Step I

Put (A) in kettle and mix well.  Cook to 310° F.

Step II

Take off fire at 310° F. and place kettle on open-end can;  add coloring and flavor to desired taste.

Step III

Toffy apples are dipped in the same manner as caramel apples (Lesson XII).  Place dipped apples on greased pans.

Special comment

  1. Toffy apples should be sold the same day as prepared, especially in hot, humid weather, as coating tends to become soft and sticky.
  2. This is a very inexpensive method for making dipped apples.  These apples are a great favorite with young children.

Also See

Original Recipe

Red Toffee Apples recipe page 1
1. Red Toffee Apples
Red Toffee Apples recipe page 2
2. Red Toffee Apples
Pan Caramels Image

Pan Caramels

(A)

  • 7 lbs.  sugar
  • 7 lbs. glucose
  • 1 1/2 qts. of 12% cream

(B)

  • 3 qts. canned evaporated milk

(C)

  • 1 lb. butter

(D)

  • 2 liquid oz. vanilla
  • 2 oz. salt

Preparations

  1.  Obtain 3 medium flat pans.  Grease with pure lard.  Dust with corn starch

Step I

Place (A) in kettle and mix well.  Bring mixture to boil, stirring constantly.

Step II

After batch comes to a boil add (B) slowly, stirring while adding (B).  Then add (C).

Step III

Cook on to 242° F.  As batch approaches 242° it will get heavier.  To prevent scorching stir constantly in figure eight motion.  Turn flame to medium at about 235° F.

Step IV

Take off fire at 242° F. and add (D) mixing well.  Pour into pans.  Allow to set 12 to 24 hours before using.

Step V

Before removing from pans, dust a bench with corn starch.  Turn pan upside down.  Cut caramels any size.

Special Comments

  1. If pecans are desired add about 1 lb. in Step IV, just before pouring.
  2. Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.

Also See

Original Recipe

1. Pan Caramels
2. Pan Caramels
Caramel Apples Image

Caramel Apples

Use the same caramel prepared for pecan rolls.

Preparations

  1. Any kind of apples may be used.  Use the kind popular in your community.
  2. Sticks for the apples may be obtained at any confectionery supple house.
  3. Greased pan.

Step I

Insert the sticks in apples.

Step II

Holding the apples by the sticks one in each hand, dip into the caramel; lift out and twirl to remove excess caramel.

Step III

Set apples on greased pan.  If desired, apples may be rolled in crushed pecans or peanuts, while still warm.

Also See

Original Recipe

Caramel Apples
Candy Apples Image

Candy Apples (Clear or Colored Syrup)

  • Granulated sugar ………. 6 lbs.
  • Corn syrup ………………..  8 oz.
  • Water ………………………… 1 qt.

     Put the water, corn syrup and granulated sugar into a kettle and boil to 240° F.  After it has boiled to the proper degree this syrup may be divided into portions and colored red, yellow or other colors.  Pure food colors, of course, must be used for this purpose.  Various flavors may also be added if desired.  If you dip a highly colored red, or red and green apple, a clear syrup is good as it permits the natural beauty of the fruit to show through to advantage.

     Any sort of good eating apple can be used and it may be any color.  Get some old-fashioned wood skewers like the butchers used to use, or special sticks that your supply house will carry, skewer the apples on these sticks, dip in the hot taffy and cover the apple completely.  Let the surplus syrup drip off, then stand on a smooth slab to cool.

Butterscotch

  • Dark brown sugar …….  3 lbs.
  • Corn syrup ……………….  2  lbs.
  • Butter  ……………………..  5 ozs.
  • Water  ………………………  1 pt.

     Cook over a brisk fire to 280° F.  Dip the apple, allow the surplus to drip off, then cool on a smooth cold slab.

Chocolate

  • Brown sugar  …………….  3 lbs.
  • Corn syrup  ……………….  2 lbs.
  • Chocolate liquor  ……….  8 ozs.
  • Butter or margarine  …  4 ozs.
  • Water  ……………………….  1 pt.

Method

     Cook over  brisk fire to 280° F. The chocolate must be added after the syrup reaches about 240° F.

     Weather conditions play an important part in the success of the coating.  In humid or rainy weather it may be necessary to cook to a slightly higher temperature than on clear bright days. 

Also See

Original Recipe

1. Candy Apple, from Baker’s Week 11-12-1956
2. Candy Apples, from Baker’s Weekly 11-12-1956