Caramelized Apple Threads
A beloved Chinese dessert featuring tender apple pieces draped in golden caramel that stretches into sweet threads when pulled apart. Crispy on the outside, soft within, and irresistibly sweet.
Story
This classic recipe transforms simple apples into something spectacular. The key is timing the caramel just right—it should be amber colored but not burnt. Work quickly when adding the apples to ensure even coating.
Ingredients
firm apples (Fuji or Gala)
2 large
all-purpose flour
1 cup
cornstarch
3 tablespoons
egg
1
vegetable oil
2 cups for frying
granulated sugar
1/2 cup
water
2 tablespoons
Instructions
1
Prep the apples
Peel and core the apples, then cut into chunky bite-sized pieces, about 1.5 inches each. Drop them into a bowl of cold water as you work to stop them from turning brown.
2
Make the batter
Whisk together the flour, cornstarch, and egg until you have a smooth, thick batter. It should coat a spoon nicely. Lift the apples from the water, pat them dry, then tumble them into the batter until each piece is evenly coated.
3
Fry until golden
Heat oil in a deep pan or wok to about 350°F (175°C). Carefully lower the coated apple pieces in batches—don't crowd them. Fry until they turn a lovely golden brown, about 3-4 minutes. Remove and drain on paper towels.
4
Build the caramel
Pour off all but 2 tablespoons of oil from your pan. Add the sugar and water over medium heat. Stir gently as the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color—this takes about 5-7 minutes. Watch carefully to avoid burning.
5
Combine and serve
Immediately add the fried apple pieces to the caramel. Toss quickly to coat each piece evenly. Transfer to a serving plate and serve right away while the caramel is still stretchy. Pull apart and watch those beautiful threads form!
