Japanese Candied Apples with a Thin Sugar Shell
From the MolalaCook kitchen · 烘焙手記
Japanese Candied Apples with a Thin Sugar Shell
日式脆糖蘋果
Three apples get a thin, glassy coat from sugar and water cooked without corn syrup.
▶ Watch the recipe
Before you begin
Work with dry fruit and dip quickly while the syrup is fluid. Dry fruit helps the coating cling evenly. Use the skewer to lift and turn the apple rather than touching the coating.
Method 做法
Prepare the apples
Wash the apples, then pat them completely dry. Insert a bamboo skewer firmly into each one. Have a sheet of baking parchment ready beside the stove.
Cook the syrup
Combine sugar, water and colouring in a saucepan. Bring to the boil over medium heat without stirring, then lower the heat and continue cooking. In the video the syrup reaches 160–170°C. To check the set, drop a little syrup into cold water: it should harden promptly.
See this stage at 0:49 →
Coat the fruit
Take the pan off the heat. Hold each apple by its skewer, tilt the pan and rotate the apple through the syrup to pick up a thin, even coating. Keep fingers clear of the hot sugar.
See this stage at 1:37 →
Let the shell set
Stand on parchment until the sugar hardens. Slice just before serving for a crisp shell around the fresh apple.
See this stage at 2:09 →
Watch & bake along
Japanese Candied Apples with a Thin Sugar Shell
✦What should I prepare before cooking the sugar?+
Tools for this recipe
10" Non-Stick Rectangular Baking Pan
Use as a compact oven tray; arrange pieces in batches if more space is needed.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
