Caramelized apples

Let’s give the floor to the pastry chef: “Go to the kitchen, cook jams and compotes, take the blankets and warm socks from the shelves, and make a cup of your favorite tea! Meanwhile, I'll tell you how to cook a light autumn dessert – apples, covered with caramel. I use a mixture of sugar, isomalt and glucose syrup to keep the caramel thin enough; it doesn’t burn or thicken too quickly while cooking.”

You will need the following ingredients for covering:

• 400 g sugar | 1.40 oz
• 100 g glucose syrup | 3.55 oz
• 100 g isomalt | 3.55 oz

Heat all the ingredients in a thick-bottomed saucepan until light caramel color. Dip the fresh and dense apples into the caramel, holding them by the tails or sticks (you can first insert a skewer or a cake pop stick for into each apple). Gently shake off the excess covering, and place the apples on a silicone mat to cool.

If you want to use culinary sprinkles, then you better prepare it in advance (pour into cups); as soon as you have covered the apples with caramel, quickly dip them in the sprinkling.

Enjoy the cooking!

Your kids will definitely appreciate such a dessert!

If you don't have glucose and isomalt syrup, it’s not a problem! Just cook the dry caramel, melt more sugar, and adjust the heating degree with the temperature of the stove; turn it on and off, and make sure it doesn’t burn.