Glossy Crystal-Coated Candied Apples

Are you still only eating apples as fruits? Today I will teach you a magical new way to eat apples - Candied Apples! The combination of crisp apples and sugar threads is extremely sweet. Take a bite and it will immediately remind you of the happy childhood time.

What is Candied Apples?

Candied Apples is a traditional northern Chinese dish with strong local characteristics. It is made with apples as the raw material. After the apples are wrapped in batter and fried, they are put into the boiled syrup and stir-fried to make the apples evenly wrapped in sugar threads. When eating, it has both the sweetness of sugar and the sweet, crisp and refreshing taste of apples. It is a sweet dish loved by people of all ages.

The most suitable apple varieties for making Candied Apples

There are several varieties suitable for making Candied Apples. The common ones are as follows:

Generally, apples with firm flesh are suitable for making Candied Apples. Red Fuji is a good choice. Its flesh is relatively firm and it is not easy to fall apart during frying. Moreover, this kind of apple is very sweet and is very fragrant when used to make Candied Apples.

Guoguang apple is a local variety in China. This variety of apple has a relatively crisp taste. After frying and coating with sugar, it can still retain its crispness well. It is the most commonly used variety for making Candied Apples.

Secondly, Huang Yuanshuai apple is also a good choice. Its flesh is delicate and has a rich fragrance. When making Candied Apples with this kind of apple, its delicate flesh can well absorb the syrup and make the sugar threads wrap around the apple more evenly.

Ingredients Needed and Substitutions

The ingredients needed to make the candied apple include:

Main ingredients

Apple: It is the main ingredient of this dish, with high nutritional value and a refreshing, crisp and sweet taste.

Seasoning

Cornstarch: Used as a thickener, wrapped on the surface of the apple to make the fried apples more crispy.

White sugar: White sugar is used as caramel to form a layer of sugar filaments.

Substitutes:

Apple: If you don’t have or don’t like apples, you can use pineapples or bananas instead.

Cornstarch: If you don’t have cornstarch, you can use flour or glutinous rice flour instead.

White sugar: If you don’t have white sugar, you can use brown sugar to cook syrup.

Tips for Success

To make perfect Candied Apples, first of all, material selection is very important. Choose apples with a crisp and sweet taste and delicate flesh. Guoguang apple and Huang Yuanshuai apple are the best choices. After frying, they are crispy on the outside and tender on the inside.

Then, pay attention to the skills of handling apples. After peeling and coring the apples, cut them into small pieces of uniform size and soak them in water for a while to prevent oxidation and turning black.

When frying the apples, control the oil temperature well. The oil temperature should not be too high or too low. If the oil temperature is too high, it is easy to burn. If it is too low, it will absorb too much oil. It is best to put the apples into the pot when the oil is 60% hot and take them out when they are golden brown.

Boiling the syrup is the highlight, which determines the success of Candied Apples. The syrup should be boiled until long threads can be pulled out. Remember to use low heat during the boiling process and stir continuously to prevent the syrup from sticking to the bottom. When the syrup turns amber and becomes thick and can be pulled into threads, then pour the fried apple pieces in.