Knackige Liebesäpfel, Paradiesäpfel oder kandierte Äpfel 🤎 Leckereien vom Weihnachtsmarkt

Whether you call them paradise apples, candied apples, or love apples—it doesn't really matter. These sugar-coated apples are a classic at Christmas markets. In this video, we'll show you two ways to make these treats—and how to avoid common mistakes! Tip: The surface of the apples should be completely dry and untreated, otherwise the sugar coating will bubble and won't adhere. Sugar-coated version: Ingredients for approx. 8 small apples 8 small apples 100g glucose syrup 180ml water 450g sugar Strawberry-red food coloring paste Also: 8 lollipop sticks Insert a stick halfway into each apple. Prepare a sheet of parchment paper or, even better, a heat-resistant silicone baking mat. Combine the sugar, water, glucose syrup, and food coloring in a saucepan and heat. Once the temperature reaches 150°C (300°F), remove the pan from the heat. Let the mixture stand briefly so the air bubbles can rise. Then, with a gentle twisting motion, dip the apples into the sugar. Afterward, let them cool and harden on parchment paper or a silicone baking mat. If you don't have a thermometer, you can perform a water test. To do this, add a small amount of the syrup to a bowl of cold water. If the mixture sets immediately, the temperature is correct. Variation with Isomalt: Ingredients (for approx. 5 apples): 5 untreated apples 500g isomalt 50g glucose syrup Strawberry-red food coloring paste Also: 5 lollipop sticks Insert a wooden skewer deep into each apple. Prepare a sheet of parchment paper with sugar or, better yet, a heat-resistant silicone baking mat. Place the isomalt and glucose syrup in a saucepan and heat. Do not stir too much, otherwise a large clump will form that is difficult to dissolve. Once all the sugar is completely dissolved, add the strawberry-red food coloring. Then, immediately remove the pot from the heat and let it rest for about 1 minute to allow air bubbles to rise. Do not stir the mixture during this time, as this will cause more bubbles to form. Now, dip the apples into the sugar with a gentle twisting motion. Then, place them on parchment paper or a silicone baking mat to cool and harden. (Note: The sugar mixture is very hot and can cause severe burns. Therefore, be extremely careful when working with isomalt. If the hot sugar comes into contact with your skin, immediately cool the affected area under cold running water.) Drying the silica gel: To regenerate the green, i.e., loaded, silica gel beads, place them loosely in a thin layer on a baking sheet or in a dish in the oven. Bake at approximately 120°C (250°F) with convection until they turn orange again. This takes about 90 minutes. Further information can be found here: 🤎 Silica Gel: https://www.pati-versand.de/torten-ku... 🤎 Glucose Syrup: https://www.pati-versand.de/torten-ku... 🤎 Strawberry Red Food Coloring: https://www.pati-versand.de/torten-ku... 🤎 Baking Mat: https://www.pati-versand.de/torten-ku... 🤎 Sticks: https://www.pati-versand.de/cake-pops... 🤎 Digital Thermometer: https://www.pati-versand.de/pralinen-... 🤎 Find our high-quality products at: https://www.pati-versand.de/ Be part of our baking community: 🤎 Instagram   / pativersand   🤎 Facebook   / pativersand   🤎 Pinterest https://www.pinterest.de/pativersandde/ 🤎 TikTok   / pativersand   #pativersand #paradiseapple #candiedapple #recipe