Happy Halloween from The Host's Pantry! Fancy a slighty different type of treat this year? Why not try a deliciously tempting toffee apple?
Toffee Apple Recipe:
- 8 apples (using both red and green gives a nice effect)
- 60ml water
- 400g caster sugar
- 80g golden syrup
- 1 tsp white vinegar
- 75g toasted hazelnuts (optional)
- Heavy bottomed saucepan
- Parchment paper
- Popsicle or kebab sticks (strong enough for an apple)
- Large bowl
- Candy thermometer
- First, if you are including hazelnuts, toast them in a saucepan for about 3-4 minutes. Once they are cool to touch, place on a chopping board and chop into small pieces, before placing in a bowl for later.
- Next, de-wax the apples. Pour boiling water into a large bowl and dunk the apples for a few seconds in the water. (Be careful as the water will be hot!) Then dry the fruit thoroughly with a tea towel. This allows the toffee to stick to the skin and coat it evenly.
- Then, push a popsicle stick down into the centre of the apple core on each of the apples. Tap into place with a rolling pin, if required. Line a baking tray with parchment and place the apples on this, making sure they're near to the stove top.
- In the heavy bottomed saucepan, add the sugar into the water and heat gently on a low heat, stirring, until the sugar has dissolved. If sugar crystals form around the edge, use a wet pastry brush to wipe down the side and dissolve the sugar.
- Add the golden sugar and vinegar and give it a quick stir to combine. Then swirl the pan until the sugar is at a simmer.
- Add the candy thermometer, increase the heat to medium and bring to a rolling boil, until the temperature on the thermometer reads 150°C (302°F) (hard crack stage), and the toffee is deep amber. This can take approximately 10 minutes - but stay with the pan as the temperature can jump quickly. (Be very careful not to touch the boiling sugar or toffee at any stage, as it will be very very hot!)
- Once at temperature, remove the saucepan from the heat and wait for the bubbles to subside. Tilt the saucepan to create a pool of toffee and with the other hand, dunk the apple, rotating it in the pan until fully coated.
- Lift the apple out of the toffee and let the excess drip off for 10 seconds and then immediately dip it into the chopped hazelnut (if using them). Place it on the baking sheet upright to harden. (It will only take a couple of minutes to set). Repeat with the remaining apples. Note: Warm toffee if it starts to harden.