Homemade Toffee Apples
|Granny smith apples||8|
|Golden caster sugar||14 Ounce (400 Gram)|
|Golden syrup||4 Tablespoon|
1. Prepare a large amount of boiling water which is enough to soak the apples in.
2. Set aside a baking tray with butter paper on it.
3. In a large bowl, soak the apples in the boiling water in batches. This will remove the waxy coating on the apples and allow the caramel to stick better.
4. Remove the apples after a few minutes, wipe down thoroughly and remove any stalk and leaves.
5. Skewer each apple with a wooden skewer or lolly stick near the stalk end. Set the apples aside on the dry baking tray near the stovetop to dry off.
6. In a deep pan, tip in the sugar and 100ml water. Heat gently over a medium heat.
7. Cook for five minutes and then add the vinegar and syrup. Mix well
8. Place a sugar thermometer into the sugar syrup to check the temperature. The temperature of the sugar syrup should be at 140C or at the hard crack stage. If you do not have a sugar thermometer, test the toffee by tipping in a drop of the sugar syrup into cold water. The sugar ball should harden instantly and be brittle. If the sugar ball is still squishy, continue to boil it for a few minutes more.
9. Dip each apple quickly into the hot toffee until it is completely covered. Place each apple on the baking sheet to harden and cool before eating.
10. Periodically, reheat the toffee to maintain the right temperature and viscosity for the apples.
11. Serve the toffee apples with ice-cream
The toffee can be made up to two days in advance and reheated when required