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.
Victorian
Serves:
6
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Resting time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Ingredients
500gcaster sugar
2tspvinegar
50gunsalted butter
1tbspgolden syrup
150mlcold water
¼tspred gel food colouring
6small dessert apples
Nutrition
Nutrition Facts
Toffee apples
Serving Size
246 g
Amount per Serving
Calories
460
Percent of Daily Value*
Fat
7
g
11
%
Saturated Fat
4.3
g
27
%
Cholesterol
18
mg
6
%
Sodium
3.7
mg
0
%
Potassium
211
mg
6
%
Carbohydrates
106
g
35
%
Fiber
3.6
g
15
%
Sugar
101
g
112
%
Protein
0.5
g
1
%
Calcium
18
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Share
Please don't share these recipes yet.
Buttons to facilitate sharing will be added here after the site goes fully live.
