STICKY TOFFEE APPLES

STICKY TOFFEE APPLES
 
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by rubbishcook

 
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Ingredients

Ingredients
Method
 
  • 500g Tate & Lyle Demerara sugar
  • 75g butter
  • 225g Lyle's Golden Syrup
  • 150ml water
  • 2 tsp malt vinegar
  • 8 medium apples, wiped
  • Lollipop sticks
Put the sugar, butter, syrup water and vinegar onto a large heavy based pan. Heat gently for about 5 minutes, stirring until the sugar had dissolved.
Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 5-10 minutes or until the temperature reaches the soft crack stage or 143oC.

Meanwhile push the wooden sticks into the centre of the apples. Place a sheet on parchment paper on a tray.

Remove the pan from the heat and allow the bubbles to settle. Dip the apples very carefully onto the toffee to coat well. Twirl each around a few seconds to allow the excess toffee to drip off and place on the paper to cool and harden.

Tip: the easiest way to test is the toffee has reached 143oC is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready.

STICKY TOFFEE APPLES

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alt

This recipe was uploaded by rubbishcook

 
 
Makes 8
Preparation time: 10 minutes
Cooking time: 20 minutes

Method


Put the sugar, butter, syrup water and vinegar onto a large heavy based pan. Heat gently for about 5 minutes, stirring until the sugar had dissolved.
Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 5-10 minutes or until the temperature reaches the soft crack stage or 143oC.

Meanwhile push the wooden sticks into the centre of the apples. Place a sheet on parchment paper on a tray.

Remove the pan from the heat and allow the bubbles to settle. Dip the apples very carefully onto the toffee to coat well. Twirl each around a few seconds to allow the excess toffee to drip off and place on the paper to cool and harden.

Tip: the easiest way to test is the toffee has reached 143oC is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready.
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