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!
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