Recipe: How to Make Toffee Apples
12 small apples, stalks removed
* ¾ cup warm water * 3 cups caster sugar * ¼ cup liquid glucose
* 1 tsp white vinegar * ½ tsp red food colouring, optional
* Chopped nuts to garnish, optional
YOU WILL ALSO NEED
12 lolly sticks or chopsticks
Wash the apples in hot water to remove wax coating. Dry.
Push 1 chopstick or lolly stick into the top of each apple, being careful not to push all the way through. Line 2 large baking trays with baking parchment.
Place the sugar, water, glucose and vinegar in a heavy-based saucepan set over a low heat. Cook, stirring, for 5-7 minutes or until sugar has dissolved, but don’t allow to boil.
Increase the heat to medium-high. Bring to syrup to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage, brushing the sides of the pan with a pastry brush dipped in water to prevent it from crystallising.
Remove from heat. Tint red with food colouring, if using. Allow the syrup to stand for 30 seconds to allow the bubbles to settle slightly. Working quickly, dip 1 apple into toffee, tilting the pan to coat or by drizzling to coat using a wooden spoon. Turn apple over the pan to drain excess toffee.
Stand the apple on prepared tray, garnishing with chopped nuts, if desired. Repeat with remaining apples and toffee. Stand for 20 minutes or until set completely before serving.
Hard Crack Stage
You can determine when your caramel is ready for dipping by dropping a small spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and attempt to bend it. If hard-crack stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mould it