Home made TOFFEE APPLES


Ingredients: 12 small dessert apples 12 wooden lollipop sticks 450g Demerara sugar 2 tbsp golden syrup 60g butter


4 tsp lemon juice 4 tbsp water


Method:


• Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a tick into the centre of each apple where the stalk has been removed.


• •


• Line a baking tray with non-stick baking paper.


Put half each of the sugar, syrup, butter, lemon juice and water and stir over a very gentle heat until the butter has melted and the sugar has completely dissolved. Bring


to the boil and boil rapidly for 5-10


minutes until 130C has been reached on a sugar thermometer (if you haven’t got a thermometer - until a teaspoon of the toffee becomes hard and brittle when poured into a bowl of cold water.) Remove the pan from the heat each time before testing.


• When the correct temperature has been reached place the pan on a wooden board or trivit.


• One at a time quickly dip six of the apples into the toffee until evenly coated. Lift out and let the excess toffee drip back into the pan.


•


Stand the coated apples on the prepared tray and leave in a cool, dry place to set. This is important as moisture in the air will cause the toffee to become sticky.


• Use the remaining ingredients to make a second batch of toffee.


If you try to make it all in one go,


the toffee will set before you manage to coat all twelve apples!


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