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Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). Generally, ¼ teaspoon of citric acid is all that is ...
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... making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar ...
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Then dip your apples in and set them down to dry. ... To make your apple bottoms special you pour demerara sugar onto a baking sheet. ... Set up your candy thermometer so that the tip is in the mixture and is not touching the ... The other thing you can do is make the full batch of syrup, coat as many apples as you'd like.
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