My favorite type of apple – inexperienced or crimson, candy or bitter, all of them style higher wrapped in a golden shell of crunchy, caramelised sugar. Toffee apples usually are not solely good to nibble on as you get pleasure from Halloween at house, or watch fireworks on TV, they’re additionally enjoyable to make. Simply ensure you allow them to cool earlier than tucking in.
Prep 15 min
Prepare dinner 10 min
4 lolly sticks (or wood skewers or forks)
200g caster or granulated sugar
2 tbsp golden syrup
1 tsp vinegar or lemon juice
1 pinch salt (optionally available)
Non-compulsory toppings, see step 4
1 First, select your apples
The type of apple you employ is as much as you – I like tangy varieties reminiscent of granny smith, boskoop rouge or blenheim orange, as a result of they rise up properly to the sugary sweetness of the toffee, however any type will work. Keep in mind, although, that the quantity of toffee on this recipe is designed to cowl 4 medium fruit, so you could want to regulate it relying on the scale of your apples (that mentioned, any extra toffee can at all times be made into cinder toffee – see step 9).
2 Wash and dry the fruit
If the apples appear to be they’ve been waxed (which most shiny grocery store ones are; scrape them with a fingernail, when you’re unsure), give them scrub with sizzling water to take away as a lot of it as doable, then dry them completely. Wax, or moisture, will cease the toffee sticking in addition to it ought to, so it’s properly well worth the hassle.
3 Destalk, then poke within the sticks
Take away the stalks from the apples, then push the lolly sticks into the indentation the place they was once, taking care to not push them right through the fruit. If that is onerous work, make the outlet a bit greater with a steel skewer first. When you don’t have any sticks or skewers, you possibly can use a fork or perhaps a teaspoon as a substitute.
4 Prep your toppings
Take a flat tray that’s massive sufficient to carry all of the apples with out touching, line it with greaseproof paper or a silicone mat, and put this close to the hob together with bowls of your chosen toppings – flaked almonds or finely chopped hazelnuts or peanuts, desiccated coconut, biscuit crumbs, lots of and 1000’s, silver balls and even delicate chilli flakes. Chocolate just isn’t a good suggestion, although, as a result of it’ll simply soften off the new toffee and slide off.
5 The toffee might be sizzling, so take precautions
Earlier than you start, I’d strongly advise placing on an apron, and to put on one thing with lengthy sleeves. Molten sugar will get extraordinarily sizzling and might trigger nasty burns, so keep away from getting too near the pan (and by no means, ever put your face close to it, or dip a finger into the combination to style it). And boil the kettle, prepared to wash the pan when you’ve completed.
6 Slowly soften the sugar
You should utilize most forms of sugar to make toffee, however white sugar is the simplest to make use of as a result of the color change is rather more apparent. Put the sugar in a medium saucepan, ideally a silver one for a similar purpose, add the syrup and three tablespoons of chilly water, and put over a medium-low warmth. Prepare dinner, stirring gently and sometimes, till the sugar dissolves.
7 Add the acid
Add the vinegar or lemon juice – this isn’t important, however it’ll cease the sugar crystallising, so it’s useful for a clean, glassy end. I additionally add a pinch of salt at this stage, however that’s very a lot a matter of style. Carry to a simmer – don’t be tempted to stir it, or to show up the warmth.
8 And prepare dinner to caramelise
Prepare dinner the sugar till it reaches 150C on a sugar thermometer – when you don’t have one, check by dipping in a teaspoon and dropping a bit of of the toffee combination right into a glass of chilly water. If it hardens instantly, and you may snap it simply, it’s prepared; if it’s nonetheless a bit delicate and cheesy, preserve cooking.
9 Coat the apples, then cool
As soon as the toffee is prepared, flip down the warmth, rapidly dip every apple into the toffee pan to coat (ydo this twice, in order for you a very thick layer), sprinkle over any toppings and place on the tray to chill.
Make any leftovers into cinder toffee by whisking a half-teaspoon of bicarbonate of soda into the pan, pour the combination into one other lined tray and go away to chill and set.