CARAMEL APPLES

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Caramel apples are an idea for a business. Caramel apple - this phrase can interest not only the child. For those who are looking for new ideas for business, making such apples will be an interesting solution. With small financial investments, this idea brings a pretty good profit. The process of caramelizing apples in total takes 40 minutes and is carried out at home without the purchase of special equipment.
Sales market.
Since the product is more suitable for children, it would be right to sell caramel apples at festive events. Events such as City Day, fair, Maslenitsa, etc. are the best venues for the sale of such products. And if in big cities trade policy is more inclined towards stationary premises, then on the periphery for this way of making money is given complete freedom. Currently, there is a pattern: the farther from the big city, the more loyal the terms of trade. This fact must be taken into account.
The cost of the finished product.
In this article, we consider a method of producing caramel apples at home without the use of special equipment. Those who want to engage in such a business professionally, it will be useful to purchase a caramelizer. But in order to understand how profitable and time-consuming it is, you need to make several batches in a conventional pan. Perhaps, it will never reach the purchase of a professional device.
To calculate the cost, take a batch of 80 apples. To begin with, the price of apples at different times of the year is quite different. Summer and autumn are considered the cheapest. If you consider that this time is the best for trading such products, then we can consider this a positive fact, affecting the cost. The average price of 1 kg of seasonal apples ranges from 50 to 100 p. For this price you can buy 8 medium-sized fruits. It is easy to calculate that 80 apples will cost 1000 p. Also, for production, you need a special caramel, the cost of which is 250 r. and 2.5 kg of sugar in the amount of 75 p. The cost of packaging and electricity will total 150 p.
Now you can make simple calculations:

Apples 1000 r.
Caramel 250 r.
Sugar 75 r.
The cost of packaging 150 p.

Total: 1475 p. / 80 = 18 p. (the cost of one finished apple).
If you consider that the selling price of a finished caramel apple ranges from 100 to 150 rubles, then such a cost can bring quite large profits. Having sold 15 apples for 100 rubles, the costs of the entire batch pay off. And if you consider that the price of purchased apples may be lower, then this calculation will become even more interesting.
Material preparation.
To make caramel apples you will need:
• apples of average size 80 pcs.;
• caramel glaze 425 g;
• granulated sugar 2.3 kg;
• water 470 ml;
• packing bags of 80 pcs .;
• stick 80 pcs.;
• breading mixture as desired.
For the manufacture of caramel apples, green fruits are best suited. Usually they have a fairly dense structure and look beautiful in finished form.
Rinse the apples well, remove the stalk and wipe thoroughly. Then in each fruit you need to insert a stick-holder. The sharp end of the stick is stuck in the area of the stalk. For these purposes, use wooden or plastic sticks. Usually in stores where glaze is sold, you can easily purchase sticks and packaging. Many companies offer a special device for stringing an apple on a stick, but as practice shows, you can completely do without extra costs.
Now you need to start making caramel. All the necessary ingredients are mixed in accordance with the instructions written on the lid of the icing jar. The resulting mixture must be poured into a pan with a flat bottom and put on moderate heat. Caramel is considered ready when the temperature of the solution reaches 138 degrees and will quickly harden in the form of a drop on a plate. It is very important that the caramel does not burn. Otherwise, the icing will become bitter and inedible.

The process of making caramel apple.
Once the glaze reaches the ideal degree of readiness, you can begin to produce the product. Holding the apple by the stick, you need to quickly dip it in caramel. It is recommended not to cover the place around the stick with caramel, as excess air bubbles that may form during the coating of the apple with glaze will come out in this area. Then the apple can be placed on a tray greased with vegetable oil for complete solidification. If the glaze is cooked correctly, then the caramel shell will harden in a minute. In order to apply additional decor to the apple in the form of breading beads, coconut and chocolate chips, this should be done immediately after dipping the apple into caramel, otherwise the breading will not stick.

Packing and storage.
Properly cooked apples are well packed in transparent bags. Undercooked glaze will adhere to the polyethylene and may melt quickly.
Ready apples are best stored in the refrigerator. When transporting the product, use a cooler bag or cover products with cooling elements. Shelf life of finished apples 3 days. In the manufacture of a batch of goods, this fact must be taken into account so as not to throw away unsold goods on time. It is best to start with a small amount and over time increase production in accordance with real demand.