Toffee Apples

If you can’t get your children to eat apples, they zoill if you serve them this way! The brittle toffee contrasts so well with apples. /

10 green eating apples

10 wooden sticks

1 lb. soft brown sugar

1 oz. butter

2 teaspoons malt vinegar

5 fl. oz. water

2 tablespoons golden syrup

First prepare the toffee. In a large sauce-pan, combine the sugar, butter, vinegar, water and syrup. Place the pan over moderately low heat and, stirring constantly, cook the mixture until the sugar has dissolved and the butter melted. In- crease the heat to moderately high and boil the mixture for 10 to 15 minutes or until the temperature reaches 325 CF (163°C) on a sugar thermometer or, until a little of the mixture dropped into cold water forms a hard crack. Remove the pan from the heat.

Spear the apples with the sticks and, tipping the pan, dip the apples in the toffee. Place the apples, stick end upper- most, on lightly oiled greaseproof or waxed paper.

Set the toffee apples aside to cool completely. Either serve the apples immediately or wrap them in greaseproof or waxed paper and store in an airtight tin.

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