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Fabricar: Back To Basics Popper Tamaño del archivo: 209.92 kb Nombre del archivo: Idioma del manual:

Place in dippingbowl. cover with lid. Microwave per package instructions. 3. To Melt Baking Chocolate Bars: break bars in half. Place desired amount in dipping bowl, cover and microwave perpackage directions. HelPful tiPS 1. Dipping Bowl has two pour spouts/indentations on the top edge. Use to slowly drizzle melted candy over apples or other foodssuch as cakes, brownies and cookies. These pour spouts are also great for emptying the dipping bowl and as a support forthe apple stick during the candy-coating process. 2. a dipping Fork/Utensil is included with the apple Dipper. Use this for dipping smaller food items and pretzel twists. 3. Apple Selection: Use a slightly tart, crisp apple. “Fuji” apples make great dipped apples because of their crispness, sweetslightly spicy flavor and great holding power. “Granny Smith” apples are more tart and provide a good contrast of flavors withsweeter toppings. Try different apple varieties to find your favorite or use a selection of apple types with different toppings. 2 4. never allow water/moisture to come in contact with melting chocolate. water can make chocolate “seize up” and become stiff and lumpy. Be sure all utensils and cooking supplies are dry. 5. never use water or other liquid to “thin” chocolate. only use vegetable oil or as directed on the chocolate package or recipe. 6. White chocolate or vanilla milk chips are the most difficult to melt. Too much heat can cause candy to “seize up” as described in #4 above. Melt as directed on package. 7. Do not overheat. chocolate and other candy ingredients can scorch easily. Microwave for short periods, checking frequently for desired consistency. Microwave in “seconds” - not “minutes”. 8. Follow directions on candy packages for best results. 9. Baking chips and baking chocolate bars may appear formed andnot melted after heating. Stir to make fluid and a smooth consistency. caraMel diPPed aPPle inStructionS 1. wash apples and dry thoroughly as moisture will prevent candy from adhering to the peel. 2. remove stems and push a wooden stick into top of each apple. Note: sticks are included in packages of caramels or can be purchased separately. 3. cover a large plate or cookie sheet with waxed paper. lightly grease with butter or margarine and set aside. 4. Melt caramels as directed above. pick up apple by the stick and slowly immerse apple straight down into the melted caramel. when evenly covered, gently pull apple up. hold above dipping bowl and let excess caramel drip back into the bowl. Scrape excess caramel off bottom of apple with a table knife or spatula. place apple on prepared plate or cookie sheet. 5. repeat for all apples or until all caramel is completely used. 3 it may be necessary to spoon caramel over the last apples as the amount of dipping caramel is reduced. 6. place dipped apples in refrigerator to cool for at least 1 hour or until ready to serve. remove from refrigerator and let stand at room temperature for 15 minutes before serving. Store ...

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