Scarlate apples

Wash the apples, remove the stalk and dry them carefully.

Remember that they must be peeled, not even to remove a small dent, because internal moisture would melt the caramel ruining the final effect.

Then, when the buy, choose perfect apples but also quite small.

Put them on long wooden skewers.

Pour 5 cl of water into a saucepan and add a few drops of lemon juice and a few drops of food coloring.

Pour all the sugar without stirring.

Place the saucepan over medium heat and melt.

Remember to never mix.

When the syrup starts to boil, lower the heat to a minimum.

Careful not to taste the syrup: reaches very high temperatures.

Check after about 10 minutes cooking: prepare a bowl with very cold water and pour a few drops of syrup.

Take what ended up on the bottom of the bowl with your fingertips and check the consistency: when the iron in your fingers, the syrup should look like thin glass and split with a slap shot.

Until you can pull without slits, you have to continue cooking.

For those who have a sugar thermometer, the right temperature is 155 degrees.

Take an Apple and intingetela in the syrup, turning it until it is completely covered.

Let it drain for a few seconds and deponetela on a sheet of oven paper or a marble cutting board oleate.

Proceed quickly with all the apples and let them dry.

If you prefer, you can prepare them with a few hours in advance and leave them waiting in a dry place, but not in the refrigerator.