Prep: 20 mins
Cook: 15 mins
8 red apples
400g caster sugar
1 tsp lemon juice
4 tbsp golden syrup
a few drops red food colouring (optional)
You will also need
8 sticks , chopsticks or lolly sticks
Remove the stalks from the apples, then put them in a heatproof
bowl and pour over boiling water from the kettle to cover them
and leave for 3-4 mins. Remove with a slotted spoon and pat dry.
(This removes the protective wax from the skin and makes the
toffee stick to the apples better.)
Push the sharpest end of each stick into the stalk-end of each
apple, making sure it’s firmly wedged in. Put a large piece of
baking parchment on a board.
Tip the sugar into a large saucepan, add the lemon juice and
100ml water. Bring to a simmer and cook until the sugar has
dissolved. Swirl the pan gently to move the sugar around, but
don’t stir. Add the golden syrup and simmer the mixture (be
careful it doesn’t boil over) until it reaches ‘hard crack’ stage or
150C on a sugar thermometer. If you don’t have a thermometer,
test the toffee by dropping a small amount into cold water. It
should harden instantly and, when removed, be brittle. If it’s soft,
continue to boil. When it’s ready, drip in some food colouring, if
you like, and swirl to combine. Turn off the heat.
Working quickly, dip each apple into the toffee, tipping the pan to
cover it fully. Lift out and allow any excess to drip off back into
the pan before placing on the baking parchment. Repeat with the
remaining apples. Gently heat the toffee again, if you need to.
Leave to set. Best eaten on the same day
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