Print
Prep Time
15 Minutes
Serves
4-6 People
Ingredients
- 225 g demerara sugar
- 25 g butter
- 2 tbsp golden syrup
- 110 ml water
- 0.5 tsp vinegar
- 6 dessert apples
- 6 wooden skewers, for holding the apples (lollypop sticks will do)
Method
- Dissolve the sugar in the water over moderate heat.
- When it has dissolved, stir in the vinegar, syrup and butter.
- Bring to a boil and cook without stirring until it reaches the hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes of boiling time.
- While the syrup is cooking, pierce each apple with a wooden stick.
- Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
- Leave to harden on a lightly oiled tray before serving.
If you’re planning to keep them for a day or two, wrap the apples in cellophane.
Visit Our Shop
You may also like
Bolognese Pita Pockets
Rhubarb Martini
What a delight to see rhubarb fabulously starting to make its presence known in the garden. As we are leaving our caves, and with more sunny days, we decided to share this easy and seasonal drink with you.Rhubarb and Ginger Crumble
We share with you this recipe which has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.