I thought I wanted a love apple, but there weren’t any apples and I was too lazy to go buy it. There were strawberries and even though I suspected that they would release water, that they could cook with the hot syrup and so on, I, as stubborn as I am, gave it a shot.
I confess that it wasn’t 100% because I let the syrup get a little overcooked, even though I followed the recipe exactly. Getting the sauce right is one of the things I find most “phodástico” in the kitchen.
It was delicious, the cone hardened as expected, but it was very thick, I wanted it very thin, like caramelized wedding sweets, you know?
I did it like this:
I brought to the boil 1 and 1/2 cups of refined sugar, 1 cup of water, 1 tablespoon of vinegar (I used wine vinegar because it was the only one I had) and 5 drops of red liquid coloring (these were my own). account). The recipe (from an old book) said that when you dropped a drop of syrup into cold water and it formed a “pearl”, it would be done (that in the last photo is what I thought was a “pearl” huahauhauha).
It also said that when turning off the heat, I should place the pan with the syrup in a basin of water so that it doesn’t overcook, but when I did that it became very thick, so I went back to the heat and bathed the skewers in the hot syrup. .
* IMPORTANT: Before skewering the strawberries, grease the skewers with unsalted butter or margarine. Strawberries must be washed and dried.
Well, if anyone has a better way to make these skewers, tell us, because this one didn’t make it to the top 10 on the charts!
Click to vote on this post!
Sign up for our newsletter and stay up to date with exclusive news
that can transform your routine!
