* Apple candy
6 pcs red apples (medium size)
6 pcs apple candy bar
3 ½ cup powdered sugar
1 ½ cup water
1 teaspoon of lemon juice
1 ½ tube Oetker Gel Colorant – Red
Soak apples for 24 hours at room temperature. Then wash and remove the stalks and dry them thoroughly. Take care not to stay damp. Dip the rods into the pit parts where you remove the stems. Cool baking paper in a tray.
Preparation of syrup:
Put the powdered sugar in a medium-sized deep steel pot. Pour the water gently from the edge of the pan. Do not pour the juice directly from the middle of the pot over the sugar. Allow to boil over medium heat without stirring. Boil the lemon juice and start boiling for 15 minutes. At the end of the time add the gel colorant and mix gently 2-3 times with the spoon. Allow the boil to boil for 10-15 minutes to darken without stirring again.
Pour water into a glass of boiling syrup and take 1 teaspoon, throw it into the water. Hold for 15-20 seconds, remove it from the water, hardened and broken like sugar has consistency. Immediately wait for 10 seconds to remove the foam from the furnace and reduce the foam.
Covering apples with sugar:
Put a napkin under the pan to raise a pot, so that syrup is collected in one direction. Move the apples soaked in syrup. Peel the excess syrup from the bottom of the pan. Sort on baking paper and allow to stand for 2-3 hours.