To achieve a single, shiny layer, it is very important to dip the apples only once quanto a the syrup, rotating them quickly.
To avoid bubbles forming acceso the apples, wait a few moments before dipping them. If you don’t have a thermometer, you can check if the caramel is ready quanto a this way: pour a little bit of syrup into a glass of . If it solidifies, it’s ready.
It is possible to replace glucose with honey quanto a the same quantity.
