What is candy?

Candy Apple is a whole apple immersed in candies. A stick is inserted in the center to keep the apple to keep while eating. Candy apples are associated with Halloween delicacies and fairs. Caramel coating and red candy are two main types of candies used to make Apple candy. Cinnamon can also be added to the red coating syrup. The "hard cracks" phase means that the syrup was cooked at 295 to 310 degrees Fahrenheit (146-154 degrees Celsius). If at this temperature, a little syrup is inserted into cold water, the candy ball that creates, hard and easily bursts. Completed red candy has a hard, cracked coating that is very crunchy. The caramel is cooked only on the “fixed ball” phase in the production of candies, which is in Bmesi 244 and 248 degrees Fahrenheit (118-120 degrees Celsius). Caramel candies are also known as caramel apple or sometimes taffy apple. Caramel candies can be left simple or rolled into chopped nuts or colored candies.

The best types of apples that are used for the production of confectionery are varieties of tarters such as Smith granny. The taste of the cake contrast nicely with the sweets of candies. Look at the small fixed apples that have the same size.

As far as sticks are concerned, you can use anything from a large lollipop to chopsticks. Many people prefer the use of ice pop bars in the production of confectionery. You can also buy sticks sold just for the "Candy Apple Sticks". Some apple candy manufacturers insist that the end of the flower is best for inserting a stick, while others say that the end of the apple should be used to insert the stick. The main thing is to use an arobust bar that does not bend or break under the candy of the apple.