Toffee apples recipe
6 large Jazz apples
300g granulated sugar
1 tsp vinegar (red, white wine, cider or malt vinegar)
6 wooden skewers or lolly sticks
Baking tray lined with foil, lightly oiled
Wash and dry the apples well. Push each one onto a wooden skewer or stick, through the core.
Put the sugar in a heavy-based pan with 100ml water and heat slowly until the sugar dissolves.
Stir in the vinegar. Bring to the boil and cook without stirring until it reaches hard crack stage 138-143°C on a sugar thermometer. (Or until it hardens into a ball when you drop a little into a bowl of cold water.)
Take the pan off the heat and cool it quickly by dipping it into a bowl of cold water for a few seconds.
Wait a minute then dip each apple into the hot toffee, twirling it around in the syrup to coat it well.
Leave the toffee apples to set on the foil-lined tray.
They will keep a day if kept in the cool and dry or wrapped in cellophane.
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