Candy Gas and electric cookers Instruction Manual download pdf (Page 3)

Candy Apple / Caramel Corn Stoves

ALL MODELS #2080, #2083, #4002 AND #4110

INSTRUCTION MANUAL CANDY APPLE STOVES

MODEL 2083............................................... 240 V, 2600 W

MODEL 2080BG ............... Propane Gas, 20,610 BTU/HR

MODEL 2080NG ..................Natural Gas, 19,700 BTU/HR

MODEL 4002......................................230 V, 3380/4500 W

MODEL 4110BG.................Propane Gas, 20,610 BTU/HR

MODEL 4110NG .................. Natural Gas, 19,700 BTU/HR

Candy apple coating is a mix of various sugars: sucrose, glucose, and dextrose. Hard candies

have traditionally given chefs trouble. However, using fully prepared mixes such as our APPL-EZ

eliminates most chances of a bad batch.

Follow the instructions on the APPL-EZ instructions for the proper amount of sugar and water. In

APPL-EZ, or any other dextrose-based mix, the stated quantity of water is very important. Too

much water results in a longer cooking time and thicker batch. Not enough water results in crystal-

lization and “raw” candy. Make sure there is ample voltage (on electric model) or gas (on gas

models).

CANDY APPLE STOVES

Gold Medal Products offers gas fired stoves for either propane or natural gas supplies. We

also have the same stove in electric, 230 volts. For smaller operations, the counter-top 120

volt model 4008 Reddy-Apple candy apple cooker will let you make candy apples with a mini-

mum of space. In either case, be sure bolt your Candy Apple Stove to the floor to avoid

tipping unit.

APPLE STICKS

We prefer the large 5½" long, round Northern wood stick. Their length makes small apples

seem larger. We do sell smaller 4½" lengths for economy. The round geometry makes spin-

ning the apple in the pot easier than flat or square sticks.

AMOUNT OF WATER

Sufficient water must be used to allow for the correct cooking time. Cooking time is the most

important aspect of candy making. Too short of time leads to crystallization and no set-up.

Too much time causes a brownish color and burnt taste, not to mention too thick of a batch.

Optimum cooking time is between 15 and 20 minutes.

TYPES OF APPLES

In either color, pick a hard apple. Dipping an apple in hot candy actually cooks the “meat” of

the apple just under the skin. The juices in this “meat” make the skin become sticky.

Never use cold refrigerated apples. Allow refrigerated apples to warm up to room temperature.

Otherwise, candy may not stick to apple skin.

TEMPERATURE

Optimum cooking temperature is 275º F. Remember, the cooking process actually means

melting the sugar crystals. Sugar burns at 330º F; to be on the safe side, never allow

temperature to exceed 300º F.

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Candy Gas and electric cookers Instruction Manual Page 3