Hacham Yom Tov Yedid Last Chief Rabbi of Halab

Past Articles:
CANDY AND CHOCOLATE DIPPED APPLES

By: Esther Sassoon



With Rosh Hashanah on the way, apples and apple desserts are definitely the “theme” of the season. Coming up with an original dessert is not so easy this time of year, so here are some showstopper Candy Apples that are fun, different, and easy to prepare, and also make for a great, original hostess gift.

Candy Apples

Ingredients:

6 apples

6 sticks

2 cups sugar

1 cup water

1/4 tsp cream of tartar

Red food coloring

You will also need
a Candy thermometer.

Directions:

Wash apples thoroughly and insert sticks at the top.

Boil sugar, water, and cream of tartar for a few minutes.

Insert Candy thermometer. When temperature reaches 300 degrees, quickly mix in red food coloring.

Carefully dip apples into Candy mixture, twisting to fully cover the apples.

Lightly shake off excess candy into the pot and place apples on tray lined with parchment.

Warning:sugar mixture is very hot. Be very careful when handling. Gloves are recommended.

Chocolate Dipped Apples

Ingredients:

10 apples

10 sticks

2 bars baking chocolate

Assorted toppings such as coconut, chocolate sprinkles, chocolate crunch, candy sprinkles

Directions:

Thoroughly wash apples and insert sticks.

In a double boiler, melt baking chocolate.

Dip apples into chocolate, and then hold them over the pot for a few seconds to allow excess chocolate
to drip into the pot.

Place onto parchment-lined tray.

Quickly sprinkle on toppings.

TIPS:

Make sure sticks are inserted deeply so that they hold the apple securely.

Make sure apples are thoroughly dry before dipping.

Use assorted color apples or toppings for a more colorful presentation.

Esther Sassoon, professionally trained event planner and pastry chef,
has been sweetening events for the last 6 years. She is available for
dessert demos and classes. Esther can be reached at

esthersassoon1@gmail.com or by phone - 347 421 5739.