Preliminary remarks:
~ In order to keep the sugar skin crystal clear and translucent, the
sugar must be boiled down to exactly the right point: therefore a sugar thermometer is
a sugar thermometer is indispensable.
~ It is not recommended to make more than 6 apples at a time, because the
sugar becomes doughy very quickly.
Rinse apples, pat very well, remove stem end, insert toothpick.
Line draining tray with oiled parchment paper.
Heat water, sugar and butter in a saucepan very gently, bring to 140 °C and remove from the kitchen stove on the spot.
Cover apples with the syrup as soon as possible, cool and dry out on the oiled parchment paper.
Viking,
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