TOFFEE APPLES
Servings: 6
Ingredients
6 little apples
40g butter
30ml water
60ml golden syrup
340g sugar
Directions
Push a wooden skewer securely into the stalk end of each apple. Set aside and have a greased baking tray ready.
Place the remaining ingredients in a heavy-based pan and cook, stirring constantly, until the mixture begins to boil. Wash down the sugar crystals from the side of the pan with a small brush dipped into water to prevent the mixture from crystallising. Simmer for 10 minutes until the colour just begins to turn golden.
Working quickly and carefully (the sugar syrup is viciously hot!), dip and twist each apple in the toffee and place onto the greased tray.
Leave to set until completely cool and the toffee has hardened.
Ingredients
6 little apples
40g butter
30ml water
60ml golden syrup
340g sugar
Directions
Push a wooden skewer securely into the stalk end of each apple. Set aside and have a greased baking tray ready.
Place the remaining ingredients in a heavy-based pan and cook, stirring constantly, until the mixture begins to boil. Wash down the sugar crystals from the side of the pan with a small brush dipped into water to prevent the mixture from crystallising. Simmer for 10 minutes until the colour just begins to turn golden.
Working quickly and carefully (the sugar syrup is viciously hot!), dip and twist each apple in the toffee and place onto the greased tray.
Leave to set until completely cool and the toffee has hardened.
Ingredients
6 little apples
40g butter
30ml water
60ml golden syrup
340g sugar
Directions
Push a wooden skewer securely into the stalk end of each apple. Set aside and have a greased baking tray ready.
Place the remaining ingredients in a heavy-based pan and cook, stirring constantly, until the mixture begins to boil. Wash down the sugar crystals from the side of the pan with a small brush dipped into water to prevent the mixture from crystallising. Simmer for 10 minutes until the colour just begins to turn golden.
Working quickly and carefully (the sugar syrup is viciously hot!), dip and twist each apple in the toffee and place onto the greased tray.
Leave to set until completely cool and the toffee has hardened.
Ingredients
6 little apples
40g butter
30ml water
60ml golden syrup
340g sugar
Directions
Push a wooden skewer securely into the stalk end of each apple. Set aside and have a greased baking tray ready.
Place the remaining ingredients in a heavy-based pan and cook, stirring constantly, until the mixture begins to boil. Wash down the sugar crystals from the side of the pan with a small brush dipped into water to prevent the mixture from crystallising. Simmer for 10 minutes until the colour just begins to turn golden.
Working quickly and carefully (the sugar syrup is viciously hot!), dip and twist each apple in the toffee and place onto the greased tray.
Leave to set until completely cool and the toffee has hardened.
