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Monday, 14 November 2016

Toffee Apples

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2016-11-06_1377466546616387514
  • 8 apples
  • 400g caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup
  • Water, boiled & non boiled
  • Decoration (I used, sesame seeds, coloured sugar, & pretzels).

Place apples in a large bowl & cover with boiling water to remove any wax.  Dry thoroughly & twist of stalks.  Push a wooden skewer into the stalk end of each apple (or a fork if you don't have any)!
Lay out a sheet of baking parchment and place the apples on this, close to your stove.  Tip sugar into pan along with 100m cold water & set over a medium heat.  Cook until the sugar dissolves (5 minutes or do) & then add the syrup & vinegar.
Set a sugar thermometer in the pan & boil to 150 degrees C 'hard crack' stage.
Working quicky, dip & roll each apple in the toffee until covered.  let the excess drip away & if using any decoration, dip the apple in now before setting on the parchment to set.

Cinder Toffee

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  • 250g golden syrup
  • 250g caster sugar
  • 1 tbsp bicarbonate of soda  (maybe don;t use all)
Melt sugar & syrup together until it reaches 149 degrees 'hard crack' stage, this will take a good 10 minutes. When the temperature is reached, add the bicarb & stir with a wooden spoon.  This will bubble up quickly.
Pour into a large lined pan & had additional greaseproof paper around the edge ready for overspill

Flapjacks

250g oats
125g butter
125g brown sugar
2-3 tbs golden syrup

Melt sugar, butter & syrup together until smooth, mix in oats & press into a lined 7" square tin.  Bake at 170 degrees for 20 minutes (check after 15).