Caramel Apple Stoves
Models: 4001 and 4002
Caramel Corn Stove
Model 2083
Page 7
gmpopcorn.com
OPERATING INSTRUCTIONS
Making Candy Apples
Candy Apple Coating
Candy apple coating is a mix of various sugars: sucrose, glucose, and dextrose. Hard candies have
traditionally given chefs trouble. However, using fully prepared mixes such as our APPL-EZ
eliminates most chances of a bad batch.
Follow the instructions on the APPL-EZ bag for the proper amount of sugar and water.
In APPL-EZ, or any other dextrose-based mix, the stated quantity of water is very important.
•
Too much water results in a longer cooking time and thicker batch.
•
Not enough water results in crystal
lization and “raw” candy.
•
Operate the unit at proper voltage (reference Electrical Specifications section).
Apple Sticks
The large 5½" long, round Northern wood stick is preferred. The length makes small apples
seem larger. Gold Medal also sells the smaller 4½" lengths for economy. The round geometry
makes spinning the apple in the pot easier than flat or square sticks.
Amount of Water
Sufficient water must be used to allow for the correct cooking time. Cooking time is the most
important aspect of candy making.
•
Too short of cook time leads to crystallization and no set-up.
•
Too much time causes a brownish color, a burnt taste, and too thick a batch.
•
Optimum cooking time is between 15 and 20 minutes.
Types of Apples
Pick a hard apple, (in either color). Dipping an apple in hot candy actually cooks the “meat” of the
apple just under the skin. The juices in this “meat” make the skin become sticky.
Never use cold refrigerated apples. Allow refrigerated apples to warm up to room temperature,
otherwise, the candy may not stick to the apple skin.
Temperature
Optimum cooking temperature is 275°F.
Remember:
The cooking process actually means melting the sugar crystals. Sugar burns
at 330°F; to be on the safe side, never allow temperature to exceed 300°F.
