Toffee apples
John Torode's traditional toffee apples with a red shiny glaze make great party food and are popular with kids
Difficulty and servings
MAKES 10
Preparation and cooking times
Ready in 30 mins plus cooling
- Push the lollipop sticks or skewers firmly into the apples and put in the fridge. n Take a piece of lightly buttered baking parchment and lay on a flat tray. Fill the sink with about 5cm cold water.
- Put all the toffee ingredients except the food colouring in a pan with 100ml water. heat gently until the sugar has dissolved then bring to the boil and using a sugar thermometer, take the sugar to the 'hard crack' stage (approx 300F).
- Take from the heat. sit the pan in the sink to stop the toffee cooking any further. swirl in the food colouring until the toffee is red.
- Take the spiked apples and roll in the hot toffee so they are well coated, then sit then on the buttered paper and leave to set.
TIP
Some apples are sold slightly waxed so wash well in warm water and dry before you dip or the toffee won't stick.
PER SERVING
221 kcalories, protein 0.3g, carbohydrate 58.4g, fat 0.1 g, saturated fat 0g, fibre 1.2g, salt 0.04 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1771646/
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Ingredients
- 8 small eating apples
- 8 lollipop sticks or skewers
TOFFEE
- 450g golden caster sugar
- 3 tbsp golden syrup
- 1 tsp white wine vinegar
- a few drops red food colouring
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Difficulty and servings
MAKES 10
Preparation and cooking times
Ready in 30 mins plus cooling
Ingredients
- 8 small eating apples
- 8 lollipop sticks or skewers
TOFFEE
- 450g golden caster sugar
- 3 tbsp golden syrup
- 1 tsp white wine vinegar
- a few drops red food colouring
PER SERVING
221 kcalories, protein 0.3g, carbohydrate 58.4g, fat 0.1 g, saturated fat 0g, fibre 1.2g, salt 0.04 g
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31 October 2012
Milodsmite commented on this recipe
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