As Hallowe’en takes place at the end of the apple harvest, the fruit was both eaten and ‘played with’ at this festival. While apples coated in toffee were eaten, the game of apple bobbing was played.
Equipment
Weighing scales
Measuring jug
Large saucepan
8 thick wooden sticks or clean twigs
Baking tray
Baking paper
Preparation method
Line the baking tray with baking paper.
Place the sugar, vinegar, butter, syrup and the cold water in the large saucepan and heat until the sugar has dissolved, stirring occasionally.
Raise the heat and boil the mixture until it turns a deep golden colour (or until a sugar thermometer or digital probe reaches 150C/290F).
Take off the heat and add the red food colouring. Swirl the pan around to mix in – don’t stir in as you risk the toffee crystalising. As the toffee is still a very active magma the colouring will eventually be evenly incorporated.
Insert a stick into the middle of each apple, then dip into the toffee, turning several times to coat them fully. Be aware that the toffee will start to harden fairly fast, so you need to work quickly if you want two layers of toffee on your apples.
Sit the toffee apples on the lined baking tray for half an hour or until the toffee has set.
