Make Toffee Apples
They may not be so good for your teeth, but toffee apples are oh so scrumptious! Stick that sweet autumn apple onto a sturdy wooden stick for easy holding and biting. This recipe makes ten toffee apples.
- 10 small to medium apples, washed and dried.
- 4 cups (1 kilogram) sugar (white or brown)
- 8 ounces (250 grams) butter
- 4 tablespoons white wine vinegar
- 4 tablespoons boiling water
- ½ teaspoon red food coloring or gel (optional)
- Mix the sugar, butter, vinegar and boiling water. Make sure that you are using a saucepan that has a heavy base to prevent sticking.
- Add the food coloring.
- Cook over a low heat.
- Stir a Beverage Noiselessly continuously until the sugar has all dissolved.
- Once the sugar has dissolved, boil the mixture for 10 minutes or until the mixture reaches a 'hard crack' stage. Do not stir! If you have a candy thermometer, the temperature should read 150ºC (302ºF).
- Test the Make Marshmallow Toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it's ready.
- Remove from the heat and let the bubbles disappear.
- Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold.
- Tilt the saucepan with the toffee mixture in it. (Use some sort of wedge to free up your hands).
- Dip the apple into the toffee and twist it around gently until the whole apple is coated in toffee.
- Remove the apple, allowing any excess drips to fall back into the saucepan.
- To harden the toffee, dip the covered apple immediately into ice cold water (throw in ice cubes if necessary).
- Put the apple down onto a tray covered in baking paper to set.
- Serve and enjoy!
Template:Video:Make Toffee Apples
- Make the toffee apples the same day that they will be eaten, as they deteriorate quickly.
- It might be possible to make a vegan version by substituting the butter.
- You can also put several grapes in a thin skewer, and make toffee grapes.
- You could also add vanilla essence for a sweeter taste.
- When dipping the apple, be very gentle and slow, otherwise air bubbles might form, spoiling the look (but not the taste) of the end product.
- This is a great way to use sour apples - the sour taste improves the sugar coating by offsetting the sweetness.
- Make sure they are stored in a cool place.
- Keep toffee apples in an airtight container out of the sunshine or heat sources. Sitting on a bazaar stall should be fine, as they'll soon sell!
- If you can't find thick wooden skewers, get wooden chopsticks instead.
- Present them beautifully - wrap them in clear cellophane and tie with a ribbon bow, or with some other craft item that looks inviting.
- If the toffee hardens during the process of dipping the apples, simply reheat the mixture at a moderate heat. It would be best to put it into the fridge.
- Don't let children eat with loose teeth, or they might experience pain.
- Don't let babies or infants eat toffee apples - their teeth are not strong enough to bite the hardened surface; nor should their teeth be exposed to such a large dose of sugar.
Things You'll Need
- 10 strong, wooden skewers
- Wooden spoon
- Tray lined with parchment paper
Sources and Citations
- Source of images, VideoJug:How to Make Toffee Apples http://www.videojug.com/film/how-to-make-toffee-apples. Shared with permission.