Toffee apples

Toffee apples

By
From
Encyclopedia of Food and Cookery
Makes
8

Ingredients

Quantity Ingredient
8 apples
440g sugar
170ml water
2 teaspoons vinegar
pinch cream of tartar
red food colouring, (optional)

Method

  1. Push a wooden butcher’s skewer into each apple.
  2. Place sugar, water, vinegar and cream of tartar in a deep, heavy saucepan. Stir over a gentle heat until the sugar has dissolved, then cover and bring to the boil. Remove lid and boil syrup rapidly, without stirring, for about 15 minutes or until temperature reaches 150°C, or hard-crack stage. To test when hard-crack stage is reached, drop 1/2 teaspoon toffee syrup in 250 ml cold water. Work it with your fingers for 1–2 seconds: if the toffee makes brittle threads that stay brittle out of the water, it is ready.
  3. Remove from heat and colour syrup with red food colouring, if liked. Twirl apples quickly in toffee mixture until well coated. Place on a greased baking tray to become hard.

Variation

  • Toffee sprinkles: Cook toffee as above. Set paper cases in patty cake pans and three‑quarters fill with toffee. Sprinkle with hundreds and thousands or desiccated coconut. Makes about 10.
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