|Butter||1 Teaspoon (For Greasing Tin)|
|Brown sugar||1 Pound|
|Golden syrup||1 Tablespoon|
|Apple slice||1 Cup (16 tbs)|
1 Grease a deep tin with butter.
2 Into a large, strong saucepan Put all the ingredients except the apples.
3 Heat gently Until dissolved.
4 Boil rapidly for 5 minutes, stirring occasionally, to avoid sticking.
5 Test the syrup by dropping a very little of it into cold water, to see if it will form a hard ball.
6 If needed, continue boiling the syrup to this "hard ball" stage, then pour it into prepared tin.
7 After about minutes, mark the toffee into squares, this will make it easier to break it up when it is required.
8 Break up the toffee, using a very old knife and a hammer or a weight, and then wrap it in the papers.
9 Serve as desired.
For the toffee apples, push a wooden sticks into the cores.
Keep a well greased baking tray ready.
Dip the apples into the toffee, twirl around for a few seconds.
Allow to cool on the baking tray.