Monday, 3 October 2011

Toffee Apples

225g demerara sugar
110ml water
0.5tsp vingar
2tbsp golden syrup
25g butter
6 apples
6 wooden skewers
few drops of red colouring

Dissolve the sugar in the water.When dissolved,stir in vingar,syrup,butter and colouring.Bring to the boil stirring until it reaches hard-crack stage (138c) or hardens into a ball when dropped in a jug of cold water.This should take around 10 min.While syrup is cooking pierce each apple with sticks.When toffee is ready dip each apple into toffee fully coating.Leaveto harden on a lightly oiled tray.

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