Toffee Apples
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
6-8 toffee apples
- Serves:
- 6-8
ingredients
- 6 -8 medium apples, wiped
- 450 g demerara sugar
- 150 ml water
- 75 g butter
- 1⁄4 teaspoon cream of tartar
- 110 g treacle
- 110 g golden syrup
directions
- 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.
- Add the remaining ingredients and bring to the boil.
- 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.
- Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
- Do not stir.
- 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.
- Do not keep for more than 1 day.
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