All children love toffee apples!
It is the crunch of the toffee, then the gentler crunch as the teeth pierce the apple skin. The smell of the apple and the juice as it dribbles down the chin! Followed quickly by the slurp!
Well, that is my experience anyway!
Safety points – toffee or caramel gets EXTREMELY hot when cooking – well above 100C so all children must be kept well away from the pan.
- 500g Demerara sugar
- 75g butter
- 225g Lyle’s Golden Syrup
- 150ml water
- 2 tsp malt vinegar
- 8 medium apples, wiped
- Lollipop sticks
Large heavy based pan
Silicon pastry brush
Baking paper sheet
Preparation time: 10 minutes
Cooking time: 20 minutes
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.
To store – if you aren’t going to consume them quickly the toffee will absorb water vapour from the air and will lose its crunch or even go a bit gloopy! So wrap them in baking parchment individually or in acetate sheets and put them in an airtight container. They will keep well for a few days at least. (Of course the apples are juicy so they will soften the toffee over time.)
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.