Qué variedad de manzana conviene para hacer manzanas acarameladas
Aunque los gustos son personales, la Granny Smith es la manzana que mejor equilibra el caramelo, por su acidez y el contraste con el dulce.
There's no accounting for taste: nostalgia, personal history, and the intensity with which each person perceives sweet, salty, sour, bitter, and umami all influence preferences. In theory, you can make caramel apples with any shiny fruit.
Honeycrisp, Gala, or McIntosh are all possible options, but there are technical details that improve any variety. The perfect apple achieves a balance between sweetness and acidity.
If preparing for a group, a neutral and broadly appealing flavor is best. Fuji, the sweetest variety, has a very intense caramel flavor, while most people prefer the contrast between sweetness and fruit offered by Granny Smith. Its acidity compared to the caramel also explains why it's so widely used in baking and cakes.
Choose medium-sized green apples, without bruises, to achieve a crisp and uniform texture, and remove the waxy layer, which prevents the caramel from adhering. Then skewer them with sticks, cover them with melted caramel from a bag of cubes, let them cool, and serve.
