Sunday, 6 November 2011

Toffee Apples

We may not be in England to celebrate Bonfire night but it doesn´t mean we can´t eat toffee apples.  I love this sticky sweet treat and knew Croc would too.

The neighbour (4 yrs old) was invited over to help, but as soon as he arrived the two boys disappeared off down the hall to play.  Leaving me to make the toffee.  They were, however, enticed back to dip the apples.

The taste team declared them officially scrummy.  Later confirmed by yours truly.

Toffee Apples

  • 4 Granny Smith Apples
  • 200g sugar
  • 50 ml cold water
  • 1/2 tsp Vinegar
  • 2 Tbsp Golden Syrup
  • 1 (breakfast) bowl of cold water
  • 1 large plate
Preparing the apples

Put the apples in a large bowl and pour over boiling water.  This removes the wax coating and helps the toffee stick.
Skewer with a spoon or lolly stick.

  • Put the sugar and water into in a pan and stir over a medium heat until the sugar has completely dissolved.
  • Add the vinegar and syrup.
  • Boil hard until "hard crack" point.  You can test this by scooping out a little and dropping it into the bowl of cold water.  The toffee should immediately go hard and be brittle when removed from the water.
  • Once ready, working quickly, dip the apples in toffee coating them all the way round.  If the toffee starts to go hard put it back on the heat to help it soften.
  • Leave to cool on the plate. 

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