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 10 toffeeapples.
10 small to medium apples, washed and dried
4 cups (1 kg) sugar (white or brown)
8 oz (250g) butter
4 tbs white wine vinegar
4 tbs boiling water
1/2 teaspoon red food colouring(usually optional)
2Add the food colouring.
3Cook over a low heat.4Stir continuously until the sugar has all dissolved.5Once 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).6Test the toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it's ready.7Remove from the heat and let the bubbles disappear.8Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold.9Tilt the saucepan with the toffee mixture in it. (Use some sort of wedge to free up your hands).10Dip the apple into the toffee and twist it around gently until the wholeapple is coated in toffee.11Remove the apple, allowing any excess drips to fall back into the saucepan.12To harden the toffee, dip the covered apple immediately into ice cold water (throw in ice cubes if necessary).13Put the apple down onto a tray covered in baking paper to set.14Serve and enjoy!