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A great British treat in the Autumn time - traditionally
served on Halloween and
Bonfire night. The practice of coating fruit in honey
and sugar, which acts as preserving agents, goes back
thousands of years. The preparation of Toffee Apples
on sticks, however, dates back to around the mid 19th
century.
Toffee Ingredients
- 10 firm eating apples
- 10 wooden sticks
- 450 grams (1 lb) granulated sugar
- 4 tablespoons clear honey (or golden syrup)
- 1 teaspoon white vinegar
Making Toffee Apples
- Place apples in a large bowl, and pour boiling water over them to remove the wax coating.
- Place apples on a large greased tin or a sheet of greased paper near to the stove to dry and cool (ensure the apples are totally dry before you dip them or the toffee will slide off).
- Remove stalks and push a wooden stick through the core of each apple.
- Add all the toffee ingredients to a large pan
and stir over a low heat until the sugar has dissolved.
- Bring to the boil and boil briskly without stirring
to 130°C (265°F), then reduce the heat slightly
and continue boiling until the mixture reaches 155 °C
(310°F) or the 'hard crack' stage.
- If you don't have sugar thermometer to measure the exact temperature, you can simply test for the 'hard crack' stage by spooning a little of the mixture into a bowl of cold water. It should harden quickly and become brittle and easy to snap. If it is still soft and squishy, continue to boil it.
- When the mixture is ready, dip and rotate the apples into the toffee to coat them.
- Place the coated apples (stick upwards) back
on to the greased tin / paper and allow to set.
Serving Suggestions
Allow the toffee to cool completely before eating. Toffee apples can be made up to two days in advance, and stored until needed in a cool dry place.
How to Make Red Toffee Apples
If you want to make red toffee apples add 1 teaspoon
of red food colouring to the toffee ingredients before
boiling.
Other recipes to try: Plum
Toasties | Apple
Chutney | Recipe
Index
Recipe by Steve (Midlands)
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