For Genuine Highland Hospitality
In the heart of Highland Perthshire
I highly Recommend The Dunalastair Hotel

Toffee Apples

Makes 10

10 Apples
10 Bamboo Skewers or Wooden Lollipop Sticks
(1lb) Caster Sugar
(2oz) Butter
(2 tsp) Vinegar
(1 tbsp) Golden Syrup
Few Drops Edible Red Food Colouring (optional)
1 Wash and dry the apples with a clean tea towel. Remove the stalks.
2 Cut the bamboo skewers into 3 even lengths and push into the centre of each apple - or use wooden lollipop sticks.
Cover a baking tray with non-stick baking paper.
3 Place the remaining ingredients in a large saucepan with ( pt) water.
Heat gently until the sugar dissolves, then bring to the boil without stirring.
From time to time, brush the sides of the pan with cold water to prevent any sugar crystals from forming. 4 Continue to cook steadily until the mixture reaches 300F on a sugar thermometer (just below crack stage) it will be a light golden colour at this point.
Remove from the heat and, if wished, add a few drops of red food colouring.
Swirl the pan until the bubbles subside, then tilt the pan and carefully dip an apple into it until evenly coated.
Shake off the excess toffee and place on the prepared tray.
5 Dip all the apples in this way, taking care as the toffee is very hot.
Leave until the toffee is fully hardened before wrapping in cellophane paper.


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