Apple in red caramel

We prepare a place for the finished apples to cool in caramel. A large dish (plate) is sprinkled with fine sugar or covered with parchment. It is better to do this in advance, so that later you do not look in a hurry with a hot apple in your hand.

Apples of sweet and sour varieties are thoroughly washed in a large amount of running water, wiped dry and removed the cuttings. Carefully thread the wooden skewers through the seed box so that one edge of the skewer protrudes noticeably over the apple. Blanch each fruit in boiling water for 2 minutes to destroy the natural wax layer.

Liquid or gel dye is injected directly into the caramel without pretreatment. If there is none, you can dilute the dry dye with a small amount of water at room temperature.

Lemon, if it is used, is well washed, cut in half and squeeze out the juice. If necessary, filter it from accidentally fallen bones. But the juice can be replaced with apple (or other fruit) vinegar.

Pour sugar into a saucepan with a thick bottom, pour water (you can take non-boiled), add dye (prepared as above) and apple cider vinegar (or lemon juice). We put the dishes on a small fire and warm them up, stirring occasionally so that the sugar dissolves faster. Bring the mass to a boil and boil the caramel for 5-7 minutes, carefully observing its condition. If the caramel is overexposed or it burns, it will acquire an unpleasant bitter taste.

In the finished thick caramel, we lower the apples alternately, holding the free edge of the skewer, gently scrolling so that the fruit is completely covered. With extreme caution (the caramel is very hot), we transfer the apples to the prepared stand. Let the dessert dry (this happens very quickly). And in just 10-15 minutes we can enjoy an unusual delicious treat.

Bon appetit!