🍎 Candy Apple Lollipops (Tanghulu)
Perfect Fall Treat!
You'll need:
2 small crisp apples (or strawberries, grapes, clementine segments)
1 cup sugar
½ cup water
Lollipop sticks or skewers
Parchment paper + a little neutral oil
Candy thermometer (helps a lot)
Steps:
Slice the apples into thick rounds and push a stick into each one.
Oil the parchment paper and have it ready next to the stove.
Pat them completely dry. Any water will make the sugar slide right off.
Add the sugar and water to a small pot. Bring it to a boil without stirring. Stirring makes it grainy.
Cook it to 300°F. No thermometer? Drop a little into ice water. If it snaps, it's ready.
Turn off the heat. Tilt the pot and dip each apple quickly, turning once to coat.
Set them on the parchment. They harden in about a minute.
Grandma's tips:
Dry fruit is everything. Work fast. The syrup thickens as it cools. Don't make them on a rainy day, because humidity makes them sticky. Eat them the same day, the fruit gets soggy in the fridge
Add 1 to 2 tablespoons of light corn syrup per cup of sugar to stop the sugar from crystallizing. Glass-crisp every time 🍎🍓
Hot sugar burns badly, so keep little hands back.
Clean the pot by filling it with water and boiling it. The sugar melts right off ✨