in which I successfully made caramel apples
Fine.
You don't have to act surprised, though I was.
What's that red line down the side of my photo? No idea!
Anyway, I boiled up some corn syrup (food of Satan!) and some sugar and some cream and found some sticks and dunked the apples.
Watch that temperature. Don't use THIS thermometer -
use THIS thermometer! And look up the temperatures for "firm ball" or whateverthehell it is.
Do not assume that you need a double boiler. You do not. YOU. DO. NOT.
I've fallen for this line of thought before.
If you don't think too much it all works out well in the end.
Hey, it's 8:1l on Friday night and I've arrived at a metaphor.
You don't have to act surprised, though I was.
What's that red line down the side of my photo? No idea!
Anyway, I boiled up some corn syrup (food of Satan!) and some sugar and some cream and found some sticks and dunked the apples.
Watch that temperature. Don't use THIS thermometer -
use THIS thermometer! And look up the temperatures for "firm ball" or whateverthehell it is.
Do not assume that you need a double boiler. You do not. YOU. DO. NOT.
I've fallen for this line of thought before.
If you don't think too much it all works out well in the end.
Hey, it's 8:1l on Friday night and I've arrived at a metaphor.
Comments
Jane
p.s. YUM. I think I like mine really caramel-ly, though, so that would probably require loads of butter. Right?
I used a mix of apples: honey crisps, empires, macouns.
That is a pot-scrubbing brush in the sink (I know, it looks like a big toothbrush) and it is an All-Clad pot on the stove (we have about 5 and need one more).
I forgot to mention the butter. Lots of butter!
They look DIVINE
The pot looks SHINING
The kitchen is all ORGANIZED
I can tell you've gone through this SEVERAL times already ...