Caramel-Infused Freeze-Dried Apples – Part 2: In my second batch, I applied lessons from the initial run. Anticipating a repeat freeze-drying process, I removed the apples promptly after the machine signaled dryness, avoiding an extra 12-hour run. One tray featured a 1:1 caramel syrup mixture (Hershey’s Caramel Syrup for ice cream), surprisingly resulting in well-textured apples with minimal sugar bubbling. Intentionally using straight syrup for a couple of apples showcased successful caramel absorption, rendering them crisp and flavorful with extra infused sugar.
The 2:1 dilution emerged as the optimal ratio, striking a perfect balance for tasting the apples’ tartness. This batch included Fuji, Gala, and Granny Smith varieties, with the latter standing out for its delightful blend of caramel flavor and natural tartness. Employing silicone mats for the caramel-infused freeze-drying proved beneficial, facilitating easy removal of the finished product.☺
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