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LOCATION: Recipes >> Candy >> Toffee Apples 02

Print this Recipe    Toffee Apples 02

Toffee Apples

6 to 8 medium apples
450g (1 lb) demerara sugar
150 ml (1/4 pint) water
75g (3 oz) butter
1/4 tsp cream of tartar
110g (4 oz) black treacle
110g (4 oz) Golden syrup

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.

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