What's the purpose of syrup in toffee apples?
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar.
My question is: What is purpose of the syrup? If it's just for flavour, then how does it affect the flavour?
I realize it's easier to get the caramel going in the pan with syrup in the base, but if you add water (which most recipes say, and it boils off anyway) that makes it easy enough to get going without burning the sugar.
Best Answer
The bane of sugar syrup or caramel making is unwanted crystalization. A few stray sugar crystals, a premature stir, and your caramel gets grainy instead of smooth.
Corn syrup is an invert sugar (glucose), which can prevent this. Alternatively, a bit of acid (a few drops of lemon juice, a pinch cream of tartar...) will break some of the sucrose (plain sugar) into fructose and glucose.
Do you have to use it? No. It's mostly a safety net. If you follow proper procedure, like not stirring, washing down stray sugar crystals from the walls of your pot..., you can make your caramel apples without syrup. And there are recipes without syrup to be found on the Internet, for example here at Serious Eats.
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Why do you put vinegar in toffee apples?
Do I have to use vinegar for these toffee apples, even if I dislike vinegar? Yes. The vinegar helps to harden the toffee apple, and also adds flavor.Why does the toffee not stick to the apple?
If your apples have a waxy coating, the toffee may not stick. Wash waxed apples in warm water or sit them in boiling water for a few seconds to remove the coating first.What is meant by liquid glucose?
Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids. It is usually odorless and clear yellow colored viscous liquid sweet syrup which is processed and stored under hygienic conditions.what. (Bo Burnham FULL SHOW HD)
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