Ingredients
- 6 -8 small to medium red apples shopping list
- 6-8 wooden butcher’s skewers or chop sticks shopping list
- 1 ½ cups Castor sugar shopping list
- 2 tsp white vinegar shopping list
- ½ cup water shopping list
- ½ tsp red food colouring shopping list
How to make it
- Wash the apples and dry thoroughly. Push the wooden sticks or chopsticks into the centre of each apple at the stem end.
- Place sugar, vinegar and water into a deep heavy-based saucepan and stir over a low heat until the sugar is dissolved.
- Bring to the boil and boil vigorously without stirring until the toffee is just turning golden or 150°C on a sugar thermometer. This is also known as the hard crack stage. Remove from heat and place on a wetted cloth to stop further cooking. Colour with food colouring, swirling the toffee to mix the colour evenly. Do not stir.
- Carefully dip apples in the toffee, rotating to coat completely. Allow excess toffee to drip off. Take care – the toffee is very hot. Place the stem or handle upwards onto a baking paper-lined tray.
- When the toffee has set, wrap in cling film or cellophane and tie with fancy ribbon. Leave in a cool place, not the refrigerator. These are best made on the day they are to be eaten.
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" It was excellent "