Toffee Apples

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
  • Add the remaining ingredients and bring to the boil.
  • Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
  • Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
  • Do not stir.
  • Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
  • Do not keep for more than 1 day.
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RECIPE MADE WITH LOVE BY

@Helen Watson1
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