Toffee Apples Recipes

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HOMEMADE TOFFEE APPLES



Homemade toffee apples image

Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought

Provided by Emma Lewis

Categories     Snack, Treat

Time 20m

Yield Makes 8

Number Of Ingredients 4

8 Granny Smith apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup

Steps:

  • Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
  • Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
  • Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

Nutrition Facts : Calories 278 calories, Carbohydrate 73 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Sodium 0.06 milligram of sodium

TOFFEE APPLES



Toffee Apples image

Make and share this Toffee Apples recipe from Food.com.

Provided by Helen Watson1

Categories     Dessert

Time 55m

Yield 6-8 toffee apples, 6-8 serving(s)

Number Of Ingredients 7

6 -8 medium apples, wiped
450 g demerara sugar
150 ml water
75 g butter
1/4 teaspoon cream of tartar
110 g treacle
110 g golden syrup

Steps:

  • Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
  • Add the remaining ingredients and bring to the boil.
  • Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
  • Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
  • Do not stir.
  • Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
  • Do not keep for more than 1 day.

Nutrition Facts : Calories 584.5, Fat 10.4, SaturatedFat 6.4, Cholesterol 26.7, Sodium 111.4, Carbohydrate 129.4, Fiber 4.4, Sugar 109.3, Protein 0.6

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