Red, Round, Glossy Toffee Apples

Crisp, new season Royal Gala Apples coated in a sweet, sticky, red coating… Is there a better way to start the weekend? Maybe. However this is how I started mine. No better a time than a going away party to bring out a childhood classic – the Toffee Apple.

Crisp New Season Royal Gala's

Crisp New Season Royal Gala’s

As this was a last minute decision, that was almost tossed from the shopping basket, I was sweetly rewarded with glowing red apples. These proved an excellent gift to take to a friend who is leaving to pursue new adventures in a far away city.

 After wandering around the supermarket looking for suitable sticks for the apples, I finally settled on paddle pop sticks and they turned out to be a good choice as I was able to use the flat sides to write on (just in case nobody new what they were). 

Rosie Red Toffee Apples

Rosie Red Toffee Apples

Quick, yet rewarding, these Toffee Apples are a great suprise for any hostess and possibly a perfect way to spend an hour or two.

Toffee Apples (recipe adapted from Claire Brookman)

Apples of any type (small ones are cute) I used 9 apples and had enough toffee leftover for another 2 or 3.

3 cups caster sugar

1/4 cup liquid glucose

1 teaspoon white vinegar

1/2 teaspoon red food colouring or enough to give a lovely red glow

Method:

Wash apples in hot water to remove wax coating (if you don’t do this step the toffee will slide off the apple as the wax melts under heat). Dry the apples and push in paddle pop stick or other suitable handle for the apple. Make sure not to push the stick all the way through, just enough for firm grip.

Place the apples on greaseproof paper on a large tray.

Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat until sugar dissolves making sure not to boil at this stage.

Increase heat to medium-high. Bring to the boil. Cook, without stirring, until toffee reaches hard crack stage, brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.

Remove from heat and add the food colouring. Quickly dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand until set.

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