Preserving candy apples by freezing them is a common question among those who want to enjoy this sweet treat for a longer period. Freezing can be a convenient way to extend the shelf life of candy apples, but the process might affect their texture and taste.
What are some interesting facts?
Cider from the grave
Memorial Samuel Morse, Green-Wood Cemetery, Brooklyn, New York (File:Samuel FB Morse Grave.jpg)
The apple: immortalized in myth and art, its alluring flesh credited with casting humanity out of paradise, and the origin of the Trojan Wars. Benjamin Franklin wrote of seeing a Native American tribe hear a missionary tell the story of Adam and Eve, which prompted one member of the audience to remark:
“It is indeed bad to eat apples. It is better to make them all into cider.”
During late summer into fall, it is one of the few things that can dislodge pumpkin spice everything from its pedestal.
America’s rural cemetery movement began when burial grounds were moved out of crowded churchyards and designed to inspire reverence, contemplation and the occasional Sunday afternoon picnic. Created in 1838, Brooklyn’s Green-Wood Cemetery’s 478 acres are set on a terminal moraine deposited by receding glaciers that left behind a startling landscape of hills, dales, and glacial ponds. Within a Morse, who died in 1872, is one of the most famous residents laid to rest in the Brooklyn cemetery, known as tge inventor of the telegraph and co-developer of the Morse code that revolutionized communications and the solitary apple tree that curves over his grave like a crooked arm.
Harvesting apples at Green-Wood cemetery (The Life-Enhancing Qualities of Cemetery Cider)
In 2015, Jeremy Hammond, a local resident, stopped going to work. During a mind-clearing walk through the cemetery, he found a mysterious pile of apples.
“Not an apple tree in sight, it was odd,” he says. “So I kind of looked up the hill, and I saw an apple. Another apple. I followed it up like an Easter egg hunt, and it was the biggest fucking tree filled with apples. And that’s where Samuel Morse’s grave is.”
After stumbling upon the tree, Jeremy Hammond, a former winemaker, decided to use his expertise to ferment the apples, creating the hard cider Malus Immortalis. Hammond, who makes the cider with his girlfriend, Joy Doumis, in the late fall, pick hundreds of apples, using different apple blends every single year depending on what they can harvest first at the cemetery and then across New York State. They always start from real apples, never using juice, and Morse’s Baldwin apples are the primary component, along with Granny Smith, various crabapples and a yet-to-be-identified variety for the drink they’ve dubbed Malus Immortalis, or Immortal Apple, a dry and fizzy cider with notes of nectarines, honeycomb and flowers. They ferment the ciders for five or six months in their Brooklyn apartment. But they don’t always bottle right away — they sometimes let the cider rest in the barrel for years.Inside, the apples’ starches convert into sugars. Malus Immortalis has been described as tasting like “mezcal eucalyptus”. While that may not sound like the sweet ciders most drinkers are used to, the brew is not only light, refreshing, and effervescent, but also more typical of the style made in Morse’s day, when people would make their own brews from homegrown trees.
From cemetery to cider: How one Brooklyn couple foraged graveyard apples for their hard cider
Cider-making has been a pivotal part of American history, and even had a hand in the Prohibition movement. American colonial era, there was only one form of apple cider: cyder. This type of beverage, a fermented product usually between 4-6% ABV, was brought onto the continent by colonists in the 17th century. Unlike barley and grapes, apples grew in New England with ease. New England residents in the 18th century consumed cider generously: an estimated 15– 24 gallons per year. Cyder was the most commonly produced drink in colonial America—the beverage of choice for most Americans at a time when imbibing water was questionable. Not only was it easy to obtain and affordable to produce, but the fermentation process guaranteed it would be free from disease-causing pathogens. Even as Puritans denounced distilled spirits, cider and other low-alcohol products remained in good repute. Many household had seedling apple trees in their backyard. Back then, every family not only made their own cider, but given that each tree was unique, everyone’s cider tasted distinct, a mix of wild apples. In the absence of money, hard cider became as good as cash. Colonists would pay their bills with barrels of hard cider and worked out barter arrangements centered on hard cider. Cider and applejack (hard cider that had been further fortified through freeze distillation) were supposedly even used to pay the construction crews that built some of the country’s first roads.
By the late 1820s, stories circulated about temperance advocates chopping down their own seedling orchards, as the apples which grew on this tree were the prime source of hard cider and cider brandy. Land companies offered plots throughout the newly acquired Northwest Territory, which spanned Illinois, Indiana, Michigan, Ohio, and Wisconsin, settlers had to prove their commitment to new homes by planting apple trees. Enter the legend of Johnny Appleseed. Actually named John Chapman, he made his living by planting apple seeds across the frontier for families planning to move out west—allowing them to make cider when they arrived. On a family farm in Nova, Ohio, grows a very special apple tree; by some claims, the 175 year old tree is the last physical evidence of John Chapman, a prolific nurseryman who, throughout the early 1800s, planted acres upon acres of apple orchards along America’s western frontier. While apple trees grown from seed (rather than propagated through grafting) can produce unpredictable fruit, sour or bitter apples are perfectly fine for making cider. Even as settlers migrated into regions where it was easier to produce grain, cider remained a fundamental part of American life.
Last living Johnny Appleseed tree is pride of Savannah, Oh..
Prohibition is widely considered an era when Americans were not allowed to drink alcohol.Yet while beer and spirits were banned, the Volstead Act allowed farmers to make limited quantities of naturally-fermenting products, such as cider and fruit juice, so long as they were not intended to produce a state of intoxication. There was even leeway should a farmer get in trouble for illicit cider-making: at trial, the definition of “intoxicating” was left up to a jury.
In 21st century United States, most apples grown commercially fall under the category of “dessert” and are created by grafting specific sweet apple cultivars onto growing rootstock. Dessert apples tend to be sweeter so best eaten raw. Cooking apples tend to more tart with a lower sugar content so are best cooked. Some apples lose their shape during cooking and turn to mush but there are certain varieties that do keep their shape. They also store better than eating types. Cider-makers, however, claim the best ciders come from tart apples, which can be a difficult sell to growers, who often refer to these varieties “spitters.” But in the case of Hammond and Doumis’s cemetery cider, those spitters are crucial to creating its uniquely dry, almost winelike flavor. A lot of commercial cideries will use malic acid, citric acid, sugar, essentially making a candy, an alco-pop. Alco-pops are flavored beer and vodka drinks that contain caffeine, juices, and other flavors, containiny 4-7% alcohol or more, higher than the average can of beer containing a little over 3% alcohol content. Alcohol is a depressant, and so can make you tired and slow your brain and reaction time.
Recently, Americans have been going back to their hard cider-loving roots. Since 2009, hard cider has become the fastest growing product within the American alcohol industry. The key difference between sweet American apple cider and hard cider comes down to fermentation and type of apples. Hard cider is fermented and often includes astringent, tannin-rich apples to create interesting, full-bodied, dry ciders. The hot, mulled beverage Americans know and love is made from culinary apples, such as Jonagold, Honeycrisp, and Gala. The final product for both sweet and hard ciders is usually pasteurized or UV-sterilized.
Unfortunately, Malus Immortalis is not sold at market. Once or twice a season, the crafters offer a sampling to the public, which is announced on Instagram. Currently, they have formed a collaboration with Green-Wood Cemetery to reintroduce American heritage apple trees like Newtown Pippin, Roxbury Russet, Campfield, Harrison and Esopus Spitzenburg that would have been around in the landscape in the time that Green-Wood was created.
Baldwin apple (The Cider That Comes from Beyond the Grave)
For those unable to wait in line for a sip of the cemetery brew, below is a recipe to craft your own. Should you decide to give it a try, share your results and comments below.
CEMETERY CIDER RECIPE (SERVES 3-4)
2 ounces Captain Morgan Silver spiced rum
2 ounces Jim Beam bourbon whiskey
2 ounces Bacardi orange rum
12 ounces apple cider
Fill a cocktail shaker with ice and pour in the liquors. Shake until chilled, and then pour in the apple cider. Stir, but just a little. Pour the mixture into a beer mug.
One final note. There is absolutely no evidence of the apples or cider being contaminated from the surrounding burials.
When considering freezing candy apples, it’s essential to understand how the ingredients in the candy coating and the apple itself react to freezing temperatures. The sugar content in the candy coating can impact the overall freezing process and the final result when thawed.
Properly freezing candy apples requires specific steps to maintain their quality. Factors such as packaging, temperature, and storage duration play a crucial role in preserving the taste and texture of the candy apples once they are thawed and ready to be enjoyed.
### Can Candy Apples Be Frozen for Storage?
When it comes to preserving candy apples for a longer period of time, one might wonder if freezing them is a viable option. While candy apples are typically best enjoyed fresh, freezing them can be a convenient way to store them for future consumption.
To freeze candy apples, it is important to follow a few key steps to ensure they maintain their quality and taste. Firstly, make sure the candy coating on the apples is completely set and hardened before freezing. This will prevent the coating from becoming sticky or soggy during the freezing and thawing process.
Once the candy coating is fully set, wrap each candy apple individually in plastic wrap or aluminum foil to protect them from freezer burn and moisture loss. Then, place the wrapped candy apples in an airtight container or freezer-safe bag to further protect them from freezer burn.
When you are ready to enjoy your frozen candy apples, simply remove them from the freezer and let them thaw in the refrigerator for a few hours before serving. This will help prevent the candy coating from becoming too hard and difficult to bite into.
While freezing candy apples can help extend their shelf life, it is important to note that the texture and appearance of the apples may change slightly after freezing. However, they should still be safe to eat and will retain their delicious flavor.
In conclusion, freezing candy apples is a suitable method for storing them for a longer period of time. By following the proper steps for freezing and thawing, you can enjoy your sweet and crunchy treats even weeks after making them.
Freezing Candy Apples: What You Need to Know
When it comes to preserving the deliciousness of candy apples, freezing can be a viable option. However, there are certain considerations and steps you need to keep in mind to ensure that the frozen candy apples retain their flavor and texture.
Before freezing candy apples, it’s important to wrap each individual apple tightly in plastic wrap to prevent freezer burn and maintain freshness. Once wrapped, place the apples in a freezer-safe container or resealable plastic bag for added protection.
When it comes to thawing frozen candy apples, it’s recommended to let them thaw in the refrigerator overnight to slowly bring them back to their original state. Avoid thawing them at room temperature or in the microwave, as this can lead to a soggy texture.
To maintain the quality of frozen candy apples, it’s best to consume them within 2-3 months of freezing. Beyond that timeframe, the texture and flavor may deteriorate.
Here is a helpful table outlining the key steps for freezing candy apples:
| Steps for Freezing Candy Apples |
|———————————-|
| Wrap each apple in plastic wrap |
| Place wrapped apples in a freezer-safe container or bag |
| Thaw frozen apples in the refrigerator overnight |
| Consume within 2-3 months for best quality |
By following these guidelines, you can enjoy the sweetness of candy apples even after they have been frozen. Just remember to take the necessary precautions and follow the proper thawing process to preserve their taste and texture.
How to properly freeze candy apples
Candy apples are a delicious treat that can be enjoyed year-round, but what if you have too many and need to store them for later? Freezing candy apples is a great way to preserve them and enjoy them at a later date. Here are some tips on how to properly freeze candy apples:
1. **Preparation**: Before freezing candy apples, make sure they are completely cool. Place them on a baking sheet lined with parchment paper and allow them to harden at room temperature for a few hours.
2. **Wrap individually**: Once the candy apples are completely cool and hardened, wrap each one individually in plastic wrap. This will help prevent freezer burn and keep the candy coating intact.
3. **Place in airtight container**: After wrapping the candy apples, place them in an airtight container or resealable freezer bags. Make sure to remove as much air as possible from the container or bag to prevent freezer burn.
4. **Label and date**: Don’t forget to label the container or bag with the date when the candy apples were frozen. This will help you keep track of how long they have been in the freezer and ensure you consume them within a reasonable timeframe.
5. **Freeze**: Place the wrapped candy apples in the freezer and store them at a consistent temperature of 0°F (-18°C) or lower. Frozen candy apples can be stored for up to 2-3 months.
6. **Thawing**: When you’re ready to enjoy your frozen candy apples, remove them from the freezer and let them thaw in the refrigerator for a few hours. This will help prevent the candy coating from becoming too sticky when thawing at room temperature.
By following these steps, you can properly freeze candy apples and enjoy them whenever you have a craving for this sweet and crunchy treat. Just remember to thaw them properly before indulging in their deliciousness!
How long can you freeze candy apples?
When it comes to freezing candy apples, many people wonder about the shelf life and optimal storage duration. Freezing candy apples is a great way to preserve them for later consumption and enjoy their sweet and crunchy goodness. But how long can you actually freeze candy apples?
Candy apples can be frozen for up to 2-3 months without any significant loss in flavor or texture. It is important to store them properly in an airtight container or freezer bag to prevent freezer burn and maintain their quality. Make sure to label the container with the date of freezing to keep track of how long they have been stored.
When you are ready to enjoy your frozen candy apples, simply thaw them in the refrigerator overnight or at room temperature for a few hours. It is not recommended to thaw them in the microwave as it can affect the texture of the candy coating.
To ensure the best quality and taste, it is advisable to consume the frozen candy apples within 3 months of freezing. If stored for longer periods, they may still be safe to eat but could lose some of their original flavor and texture.
In conclusion, freezing candy apples is a convenient way to extend their shelf life and enjoy them at a later time. By following proper storage techniques and consuming them within the recommended timeframe, you can preserve the deliciousness of candy apples for months to come.
The recommended freezer storage time for candy apples
When it comes to freezing candy apples, it’s important to know the recommended freezer storage time to ensure their quality and taste are preserved. Candy apples can be frozen for up to 2-3 months without any significant loss in flavor or texture.
To freeze candy apples properly, make sure they are completely cool before placing them in an airtight container or freezer bag. It’s also a good idea to wrap each candy apple individually in plastic wrap or aluminum foil to prevent them from sticking together.
When you’re ready to enjoy your frozen candy apples, simply take them out of the freezer and allow them to thaw at room temperature for a few hours. This will help them regain their original texture and flavor. You can also microwave them for a few seconds to speed up the thawing process if you’re in a hurry.
By following these guidelines, you can safely freeze your candy apples and enjoy them for months to come. Just remember to label them with the date they were frozen so you can keep track of how long they’ve been stored in the freezer.
What happens if you freeze candy apples for too long?
Freezing candy apples for too long can have negative effects on their texture and flavor. Candy apples are traditionally made by dipping apples in a sugar syrup mixture that hardens to form a crunchy candy coating. When frozen for an extended period, the candy coating can become too hard and lose its original crispy texture. Additionally, the moisture in the apples can cause the candy coating to become soggy once thawed, leading to a less enjoyable eating experience.
Furthermore, freezing candy apples for too long can also affect their flavor. The prolonged freezing process can cause the candy coating to absorb moisture from the apples, diluting the sugar syrup mixture and altering its taste. This can result in a less sweet and less flavorful candy coating compared to fresh candy apples.
In summary, freezing candy apples for an extended period can lead to changes in their texture and flavor, making them less appealing to consume. It is recommended to enjoy candy apples fresh or store them in the refrigerator for a short period to maintain their quality and taste.
How to Thaw Frozen Candy Apples
If you’ve frozen your candy apples and are looking to thaw them out for consumption, it’s essential to follow the right steps to ensure they retain their taste and texture. Thawing frozen candy apples can be a simple process if done correctly.
To thaw frozen candy apples, remove them from the freezer and place them in the refrigerator. Allow the candy apples to thaw slowly in the fridge for several hours or overnight. This gradual thawing process helps maintain the candy coating’s integrity and prevents the apples from becoming soggy.
Avoid thawing candy apples at room temperature or using a microwave to speed up the process, as this can cause the candy coating to melt unevenly and compromise the overall texture of the apples. Patience is key when it comes to thawing frozen candy apples to ensure they taste just as delicious as when they were first made.
Once the candy apples have thawed completely in the refrigerator, you can enjoy them as a sweet treat. If you prefer a slightly chilled candy apple, you can also place them in the fridge for a short while before serving. Remember to consume thawed candy apples within a few days for the best taste and quality.
Thawing frozen candy apples properly will help you enjoy their delightful combination of sweet, crunchy candy coating and juicy apple interior. By following these simple steps, you can savor the flavor of your frozen candy apples without compromising their deliciousness.
The best method for thawing frozen candy apples
Thawing frozen candy apples can be a delicate process to ensure that the texture and flavor are preserved. Here are some methods to help you thaw your frozen candy apples effectively:
Methods for thawing frozen candy apples:
- Refrigerator: Place the frozen candy apples in the refrigerator overnight to thaw slowly. This method helps maintain the texture and flavor of the candy apples.
- Room temperature: Allow the frozen candy apples to thaw at room temperature for a few hours. This method is quicker but may affect the texture slightly.
- Microwave: If you’re in a hurry, you can use the microwave to thaw the frozen candy apples. Use the defrost setting and check the candy apples frequently to prevent overheating.
By following these methods, you can thaw your frozen candy apples effectively while preserving their delicious taste and texture.
How to Freeze Dry APPLES! — Harvest Right Freeze Dryer
FAQ
Can you freeze apple candy?
The texture of the apple will change and the candy may become sticky upon thawing. If you choose to freeze them, wrap the individual apples in wax paper to prevent them from sticking to each other and then place them in an air-tight container. They will keep for up to 3 months.
Can you freeze apples for long-term storage?
Yes! You can definitely freeze apples for long-term storage. The most important part is making sure you prep the apples the right way to make sure they last. Peel, core, and cut up the apples before freezing — you can slice however you like. To get your apples ready for freezing, first peel and core them.
How do you store Candied Apples?
Now that you have a batch of candied apples made, here’s how to store them for later and keep them fresh! At Room Temperature: Candy apples can be stored at room temperature either wrapped in individual cellophane bags or in an airtight container for 3-5 days. They can be stored the same way in the fridge for up to 3 weeks.
Can you freeze apples if you peel them?
Peel, core, and cut up the apples before freezing — you can slice however you like. To get your apples ready for freezing, first peel and core them. (If you don’t mind peel in whatever recipe you are using the apples in, feel free to leave them unpeeled.) Then slice them as you like.
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