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Fresh Living Network
Crisp and crunchy toffee apples

Crisp and crunchy toffee apples

Home-made toffee apples.
15
RECIPE TYPE:Kids meals
 
Method
  • Place apples in a large bowl and cover with boiling water (you may have to do this in batches). 
  • This will remove the waxy coating and help the toffee to stick. 
  • Dry thoroughly and twist off stalks. 
  • Push a wooden skewer into the stalk end of each apple.
  • Line two trays with baking paper. 
  • Place sugar and water in a heavy-based saucepan over a low heat. 
  • Cook, stirring continuously, until sugar has dissolved. 
  • Bring to the boil and stir in cream of tartar and food colouring. 
  • Reduce heat to low.
  • Simmer toffee for 20 minutes or until it reaches hardcrack stage. 
  • Check by dropping a teaspoon of toffee into a glass of cold water. 
  • If the toffee solidifies and cracks easily, it's ready (it shouldn’t feel sticky).
  • Remove from heat immediately.
  • Working quickly and carefully, dip and twist each apple in toffee until covered, let any excess drip away, then place on baking paper to harden. 
  • You may have to heat the toffee a little if the temperature drops and it starts to feel too thick. 
  • Leave toffee to cool before eating.
  • Can be made up to two days in advance and stored in a dry place.


Tip

  • Wrap each toffee apple separately in clingfilm – it’s much easier to pack and transport them like this.
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