apples, apples, apples…
so this blog post will be divided into three parts.
~ first, there is an interesting quiz about apple facts
~ second, a summary for a few apple varieties as well as a helpful cooking chart
~ third, a candy apple recipe
part 1 ~ an interesting quiz about apples!
no worries if you don’t know that answers, but if you got them all correct, congrats!! if you thought that the united states produces the most apples, it is actually is china!
the country of kazakhstan lays claims to the first apple. there is a southern city called almaty that is literally the ancestral home of the apple. the word alma translates to apple. when we were visiting and adopting our son in kazakhstan, we would buy little bags of apples from the street vendors. when we returned home to our little apartment, we would boil the apples and add a little sugar to make a delicious applesauce. at that time we had no idea that almaty had apple trees that go back to ancient times.
it is true that the granny smith and fuji apples can be store up to one year. i guess apples are stored in a chamber with high amount of carbon dioxide to prevent the ripening of the apples.
apples seeds contain cyanide. in small doses it is not toxic unless consumed in extremely large amounts!
yes, there are 7,500 varieties of apples! so many to choose from!!!
part 2 ~ review of apple varieties
3 – 4 medium apples
2 1/2 cups of white sugar
1/4 cup dark corn syrup
3/4 cup mineral water ( i couldn’t find plain so used berry sparklingy water)
2 drops of red or black food coloring ( i saw someone had made black ones, they looked amazing)
1. wash and the dry apples. next pluck out the stem and place stick in it’s place. make sure it is securely placed into the apple.
2. cover a baking sheet with wax paper or aluminum foil.
3. in a medium saucepan mix sugar, mineral water and dark corn syrup. bring to a boil and then reduce to medium to low heat. at this point you’ll need a candy thermometer. now stir the sugar. this part should take about an hour. the temp should reach 300-310 degrees fahrenheit. it is tricky to get it just right… to test the readiness, have a glass of cold water on hand at the end, and when the temp gets close to 300… drop sugar in the cold water and you should get the sugar to make strings. don’t pull the mixture off the stove until this happens.
4. take off the stove and add the 2-3 drops of red food coloring. quickly, swirl the apples in the sugar and place on the wax paper. don’t be afraid to swirl until you get a good layer on the apple.
5. when placing it on the wax paper, make sure the apples aren’t touching.
* if you like this recipe and would like to make more apple desserts, check out this post: french apple custard tart