How Do You Make Toffee Apples?
They may not be so good for your teeth, but toffee apples are oh so scrumptious! Stick that sweet autumn apple onto a sturdy wooden stick for easy holding and biting. This recipe makes 10 toffee apples. • Mix the sugar, butter, vinegar and boiling water. Make sure that you are using a saucepan that has a heavy base to prevent sticking. • Add the food colouring. • Cook over a low heat. • Stir continuously until the sugar has all dissolved. • Once the sugar has dissolved, boil the mixture for 10 minutes or until the mixture reaches a ‘hard crack’ stage. Do not stir! If you have a candy thermometer, the temperature should read 150ºC (302ºF). • Test the toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it’s ready. • Remove from the heat and let the bubbles disappear. • Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold. • Tilt the saucepan with the toffee mixture in it.
• Mix the sugar, butter, vinegar and boiling water. Make sure that you are using a saucepan that has a heavy base to prevent sticking. Loading… • Add the food colouring. • Cook over a low heat. • Stir continuously until the sugar has all dissolved. • Once the sugar has dissolved, boil the mixture for 10 minutes or until the mixture reaches a ‘hard crack’ stage. Do not stir! If you have a candy thermometer, the temperature should read 150ºC (302ºF). • Test the toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it’s ready. • Remove from the heat and let the bubbles disappear. • Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold. • Tilt the saucepan with the toffee mixture in it. (Use some sort of wedge to free up your hands). • Dip the apple into the toffee and twist it around gently until the whole apple is coated in toffee. • Remove the apple, allowing any excess d
• Mix the sugar, butter, vinegar and boiling water. Make sure that you are using a saucepan that has a heavy base to prevent sticking. • Add the food colouring. • Cook over a low heat. • Stir continuously until the sugar has all dissolved. • Once the sugar has dissolved, boil the mixture for 10 minutes or until the mixture reaches a ‘hard crack’ stage. Do not stir! If you have a candy thermometer, the temperature should read 150ºC (302ºF). • Test the toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it’s ready. • Remove from the heat and let the bubbles disappear. • Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold. • Tilt the saucepan with the toffee mixture in it. (Use some sort of wedge to free up your hands). • Dip the apple into the toffee and twist it around gently until the whole apple is coated in toffee. • Remove the apple, allowing any excess drips to fal
