Toffee apples

Recently I was asked to make toffee apples.

When was the last time you actually ate a toffee apple? I don’t think I’ve had one since I was a child, but I still feel that I know them like I had one yesterday.

That hard, smooth shell and the weightiness of the coated apple held on a fine stick. Then there’s that first bite into it. You almost wonder if your teeth will get through the armour. But they do. And the surprise is that after the cracking toffee, the apple, usually so crunchy, feels almost soft in contrast.

DSC_0318

As a child, I don’t think I questioned why they had shiny red sugar coatings, especially as the apples were generally green. But like all children, the attraction of sugar and artificial colour always worked.

 

These ones don’t need to rely on fake colourings to give them appeal but the sweetness is still there. Nowdays it’s about finding the tastiest variety of apple and avoiding food colouring.

I chose Herefordshire Russets (mainly because they taste delicious) but also for their size. They are a smaller variety and that way, the proportion of toffee to apple is better.

DSC_0362

Serves 6 

6 small apples (Hereford Russets work very well if you can find them)

225g Demerara sugar

110ml water

1tsp of good white wine vinegar

1tbsp golden syrup

30g butter

1/2 tsp vanilla essence

Wash the apples and remove the stalks. Skewer each apple with a wooden stick, pushed down through the core.

Lightly oil a baking tray.

Dissolve the sugar and water together in a pan over a moderate heat. When dissolved, add the vinegar, syrup and butter. Bring the mixture to the boil and boil rapidly for about 8-10 minutes. If you have a jam thermometer, the temperature when it has reached hard-crack stage will be 140degreesC. But otherwise, a good way to test it is by putting a drop in a glass of cold water, if it hardens to a ball it is ready, if it is still soft and tacky, it needs longer. Be careful not to burn the mixture as it will taste very bitter.

When it is ready, remove from the heat and add the vanilla. Dip each apple into the toffee using the stick and twist around to cover completely. Allow the excess to drip off before placing on the oiled tray to cool and harden.

They will be ready to eat in just a matter of minutes.

 

Advertisements

One thought on “Toffee apples

  1. Pingback: Apple picking | Blanche Vaughan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s