Mini Cherry Toffee Apples

[Shalmanese]

Mini Cherry Toffee Apples

Serves 6 as Dessert.

This is dessert 5 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4

• 6 Crab Apples
  
• 200 g Sugar
  
• 1/4 c Water
  
• 12 Cherry Candies
  

Put the cherry candies into a spice grinder and grind until they are coarsely ground but not too fine.

Bring the Sugar and Water to a boil and cook until it is an amber caramel. Place toothpicks into the ends of all 6 apples and dip them into the caramel while hot. You need to work quickly as the caramel will continue cooking while you are working. Let the caramel drip off until only a thin layer remains and then place them on a silpat. When the caramel becomes tacky to touch, gently roll them in the cherry candy powder and then let them cool completely.

Note: If you follow the standard procedure and chill the pan to stop the caramel from cooking further, it will thicken up and create too thick a coating.

Keywords: Dessert, Easy, Fruit

( RG1850 )