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gardening / Home and Garden / Leisure / Lifestyle

Homemade toffee apples

homemade-toffee-apples

A fairground favourite and a recipe that will have children, big and small, come running, these are a special-occasion treat, of course, but a little bit of fun!

Ingredients

  • 6 crisp eating (dessert) apples, such as Braeburn
  • 400 g (14 oz/1¾ cups) golden caster (superfine) sugar
  • 100 ml (3½ fl oz/scant ½ cup) water
  • 1 teaspoon lemon juice
  • 4 tablespoons golden (light corn) syrup

Method

  1. Fill a large bowl with boiling water, add the apples and leave for a minute or so. This removes any wax they may have on the skins and helps the caramel stick. Dry with paper towel and remove the stalks. Push a thick wooden skewer to about half way into each apple.
  2. Line a baking sheet with baking parchment.
  3. Put the sugar and water in a deep, heavy-based saucepan and bring to the boil. Reduce to a simmer until the sugar has dissolved, brushing any undissolved crystals down the side of the pan using a pastry brush. Add the lemon juice and syrup, stir carefully, then return to the boil. Heat the pan until the syrup reaches 150°C (300°F) on a sugar thermometer, or when a drop of the mixture forms a hard ball when dropped into cold water.
  4. Have your prepared baking sheet next to the pan. One at a time, pick up each apple by the skewer and carefully turn it in the hot syrup mixture, coating the outside of the apple. Transfer the apples to the prepared baking sheet and leave to cool and harden.

A recipe from Apple: Recipes from the Orchard by James Rich (Quadrille). Buy the book here.

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