Sticky Toffee Apples
Ingredients:
40 g (2 ½ tbsp) Butter
30 ml (2 tbsp) Water...
30 ml (2 tbsp) Vinegar
60 ml (4 tbsp) Huletts Golden Syrup
340 g (1⅔ cups) Huletts SunSweet Brown Sugar
Ingredients:
40 g (2 ½ tbsp) Butter
30 ml (2 tbsp) Water...
30 ml (2 tbsp) Vinegar
60 ml (4 tbsp) Huletts Golden Syrup
340 g (1⅔ cups) Huletts SunSweet Brown Sugar
Variations
400 g (2 cups) Huletts White Sugar (instead of brown)
10 ml (2 tsp) Food Colouring (red or green)
Method:
Wash apples in hot water to remove natural oily film on their skins. Dry thoroughly and remove stalks. Push a wooden skewer securely into the stalk end of each apple. Have a greased baking tray and a large bowl of cold water ready.
Cook all the ingredients (except the apples and food colouring) together in a heavy-based saucepan, stirring constantly until the mixture begins to boil. Wash the sugar crystals down from the sides of the pan with a small brush dipped in water. Cover with a lid and boil for 2 minutes. Uncover and continue cooking rapidly for 10 minutes until the mixture begins to turn a golden colour. Add a little red or green food colouring. Stand the pan in a basin of boiling water to prevent the mixture from setting.
Dip and twist each apple in the toffee, then immediately plunge the coated apple into the bowl of cold water to harden the toffee. Transfer the toffee apples to the greased tray and leave to set.
Hint: Toffee apples become sticky and must be wrapped or sealed in cellophane bags as soon as they are cool. Do not wash the apples or the toffee will slip off. The heat of the syrup will sterilise the apples.
Hulletts
400 g (2 cups) Huletts White Sugar (instead of brown)
10 ml (2 tsp) Food Colouring (red or green)
Method:
Wash apples in hot water to remove natural oily film on their skins. Dry thoroughly and remove stalks. Push a wooden skewer securely into the stalk end of each apple. Have a greased baking tray and a large bowl of cold water ready.
Cook all the ingredients (except the apples and food colouring) together in a heavy-based saucepan, stirring constantly until the mixture begins to boil. Wash the sugar crystals down from the sides of the pan with a small brush dipped in water. Cover with a lid and boil for 2 minutes. Uncover and continue cooking rapidly for 10 minutes until the mixture begins to turn a golden colour. Add a little red or green food colouring. Stand the pan in a basin of boiling water to prevent the mixture from setting.
Dip and twist each apple in the toffee, then immediately plunge the coated apple into the bowl of cold water to harden the toffee. Transfer the toffee apples to the greased tray and leave to set.
Hint: Toffee apples become sticky and must be wrapped or sealed in cellophane bags as soon as they are cool. Do not wash the apples or the toffee will slip off. The heat of the syrup will sterilise the apples.
Hulletts
