Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try this recipe with our Spun-Sugar Caramel Apples.

Martha Stewart Living, October 2000

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Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover the work space with parchment paper and the floor with newspaper. Prepare an ice-water bath.

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  • Place the sugar, 1/2 cup water, and the corn syrup in a heavy-bottomed saucepan over low heat. Stir occasionally until sugar is dissolved. Raise heat to high, and bring mixture to a boil. Continue cooking until the temperature registers 310 degrees (hard-crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute. Use immediately.

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Reviews (3)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/20/2008
Dip a whisk or fork into the sugar syrup, and wave back and forth over an apple to draw out long, fine, threadlike strands. Gather the ends of the strands to form a weblike shape around each apple. Repeat with remaining apples, and serve.
Rating: Unrated
09/20/2008
How di you "spin" the sugar and get it on the apples like that????
Rating: Unrated
09/20/2008
How do you "spin" the sugar and get it on the apples like that????
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