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Toffee Apples




Source of Recipe


Australian Table magazine, Nov 2001






List of Ingredients



• 16 baby apples, stems intact
  
• 1 1/2 cups of caster sugar
  
• 1/4 cup water
  






Instructions



1. Wash apples and pat dry. Line a large baking tray with baking paper. (You may wish to skewer the apples onto thick bamboo sticks).
   
2. Place sugar and water into a medium saucepan over a low heat and stir until sugar is dissolved. Do not stir toffee while it is cooking, but occasionally brush down the sides of the pan with a wet pastry brush to prevent the sugar crystallising.
   
3. Allow mixture to simmer for 8-10 minutes until it starts to turn a golden colour around the edges.
   
4. Immediately remove from heat and swirl the pan around for the rest of the toffee mixture to become the same colour.
   
5. Place onto a heatproof surface and tilt the pan.
   
6. Hold the apples by the stem and immediately start to dip them, one by one, into the hot toffee.
   
7. Place onto the prepared tray until set.
   
8. Serve or wrap tightly in plastic bags and store for up to 2 days.
   






Final Comments


Add up to 6 drops of red or green food colouring if desired.