Candied Apples
Erik Waring • October 4, 2019
2 cup maple syrup
1/4 tsp. cream of tartar
1/8 tsp. lemon juice
10 firm large apples with skewers
Combine maple syrup and cream of tartar in deep, narrow saucepan and cook quickly without stirring to 250 degrees F. (Hard Ball stage). Remove from heat and stir in lemon juice. Quickly place pan into cold water for just an instant to check boiling, and then place it in hot water to keep the syrup from hardening.
Dip apples into syrup several times until well coated.
Place coated apples on greased sheet to harden.
Note: smaller fruits (cherries, grapes, etc.) can be used.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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