Monday, 16 May 2011

Fairground Toffee Apples

It's that time of year again where the air is filled with candy floss, anything fried! and of course, toffee apples! I remember this being the one sweet item I wanted to buy from a fairground...even now, I feel a bit cheated if I go to one and don't manage to get one. So I thought it was about time I finally found out how to make my own, and it was really simple! They're a great little extra for a childrens party..adults one too!



 Ingredients
  • 225 g demerara sugar
  • 115 ml water
  • 0.5 tsp vinegar
  • 2 tbsp golden syrup
  • 25 g butter
  • 6 sweet apples - I just think these are better than sour ones, all about the sweet!
  • Ice lolly sticks
  • Red food colouring

 Now you'll need a sugar thermometer here, these are easily and cheaply bought, if not your nan will almost definitely have one. They did a lot of jam making etc back in the day.

How You Do It

1. Dissolve the sugar in the water over a medium heat. When dissolved, stir in the vinegar, butter and golden syrup. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C)You can test this by dropping a small drop into a glass of water and seeing if it forms a ball. This should take around 10 minutes boiling time.  Now add the red food colouring.

2. While this is cooking, stick the lolly sticks in each of the apples, when the toffee is ready dip each one into the toffee and spin it round to make sure it's covered, you may need to use a spoon to pour it on the top parts of the apple.

3. Leave to harden on a lightly oiled tray before serving. This is the point where you can add some sprinkles etc if you want to jazz them up a bit but sometimes plain is best.  Make them look really professional by wrapping them in cellophane when cool and tying them up with some ribbon.



Eat! Nom! Pin It Now!

5 comments:

  1. I don't think I have ever passed up a candy/toffee apple my entire life, love them. My grandmother used in her still cooking days used to treats us kid to them every visit.
    Thanks so much for your recipe, maybe I can pass on my grandmother's tradition to my two grand children.

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