CARNIVAL CANDIES RECIPES
OLD-FASHIONED RED CANDIED APPLES RECIPE - FOOD.COM
These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1st 3 ingredients in saucepan.
- Put on high heat with candy thermometer positioned in center of fluid level.
- While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
- Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
- Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
Nutrition Facts : Calories 258.3, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.9, CarbohydrateContent 66.7, FiberContent 0, SugarContent 66.5, ProteinContent 0
SIMILAR TO AMERICAN DOUGHNUTS, THIS VERY POPULAR GERMAN ...
Provided by Anja
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 50
Number Of Ingredients 9
Steps:
- In a medium bowl or the bowl of a standmixer, combine the very warm milk, butter, flour, yeast, sugar, vanilla sugar, salt, and the egg.
- Either using the standmixer with the dough hook attached, a handheld mixer, or your hands knead the dough for at least 5 minutes.
- If the dough is too wet, add enough flour to make a uniform dough that does not stick to the bowl.
- Let the dough rise until visibly increased in size (30 – 60 minutes).
- On a lightly floured surface, roll out the dough.With a knife or pizza wheel, cut out squares or any shape you like.
- In a pot, heat about 1 quart of lard to about 325˚F.
- In small batches, fry the the squares until golden-brown on both sides.
- With a slotted spoon, transfer the Schmalzgebäck to a cooling rack covered with paper towels.
- Dust liberally with powdered sugar.
- This German Schmalzgebäck is best when eaten fresh and hot.
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