Why does the candy syrup melt off your apples?

Candy syrup melting off apples is usually due to a combination of factors:

1. Temperature:

* Syrup temperature: If the syrup is too hot when it's applied to the apples, it will be very runny and easily melt off.

* Apple temperature: Cold apples will cause the syrup to solidify faster, making it less likely to melt.

2. Syrup consistency:

* Sugar concentration: A syrup with too much water or not enough sugar will be thinner and melt off more easily.

* Type of sugar: Some sugars, like brown sugar, can caramelize and create a stickier syrup than granulated sugar.

3. Application technique:

* Uneven coating: If the syrup isn't evenly distributed, it can leave thin areas that are prone to melting.

* Too much syrup: Overloading the apples can create a thick layer that is difficult to set and prone to dripping.

4. Storage:

* Warm environment: Storing the apples in a warm place will cause the syrup to melt.

* Humidity: High humidity can also make the syrup melt faster.

Tips to prevent melting:

* Cool the syrup slightly: Let it cool down before applying it to the apples.

* Use a thick syrup: Increase the sugar concentration to create a stickier syrup.

* Coat the apples evenly: Apply a thin, even layer of syrup to ensure it sets properly.

* Store apples in a cool, dry place: This will help to prevent the syrup from melting.

* Consider adding a glaze: After the syrup has set, a thin glaze of melted chocolate or caramel can help to seal in the syrup and prevent melting.

By considering these factors and making adjustments to your recipe and application techniques, you can prevent the candy syrup from melting off your apples and enjoy delicious treats!