Friday, 30 October 2009

Delicious toffee apples

225g demerara sugar
110 ml water
A drizzle of vinegar
2 tablespoons of golden syrup
25g butter
6 best English apples
6 wooden skewers
A little ground-nut oil

Tip the water and sugar into a saucepan and heat, stiring, until completely dissolved. Stir in the vinegar, golden syrup and butter and bring to a vigorous boil. Cook (without stirring) until it reaches what they call “hard-crack” stage – which means it hardens into a ball when you drop a teaspoon of it into a jug of cold water. It normally takes about 10 minutes. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup to silkily swathe each apple with its new toffee jacket. Lightly oil a baking tray with some ground-nut oil, and rest the apples on this for a while before serving.

Picture from here

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