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READY IN:
55mins
SERVES:
6-8
YIELD:
6-8 toffee apples
UNITS:
US

Ingredients Nutrition

Directions

  1. Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
  2. Add the remaining ingredients and bring to the boil.
  3. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
  4. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
  5. Do not stir.
  6. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
  7. Do not keep for more than 1 day.

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