Glossy Toffee Apples

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
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   Wash the small apples (6) thoroughly in very hot water (1dl) to remove any protective wax coating; this helps the toffee adhere smoothly. Dry them completely with a clean towel, remove the stems, and push a thick wooden skewer or stick securely halfway into the core of each apple (6). Line a flat baking tray with baking parchment.

2. Mark step 2 done
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   In a deep, heavy-bottomed saucepan, combine caster sugar (400g), water (1dl), lemon juice (15ml), and golden syrup (30ml). Place over medium heat and stir gently with a wooden spoon until the caster sugar (400g) has completely dissolved.

3. Mark step 3 done
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   Once the caster sugar (400g) dissolves, stop stirring completely. Bring the mixture to a boil and let it bubble vigorously until a candy thermometer reads 150°C, which is the hard crack stage. To test without a thermometer, carefully drop a tiny amount of the syrup into a bowl of ice-cold water, for testing the syrup (2.5dl); it is ready when it forms hard, brittle threads that snap cleanly. The boiling caster sugar (400g) is dangerously hot, so work carefully.

4. Mark step 4 done
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   Remove the pan from the heat immediately. Working quickly and carefully to avoid burns, tilt the pan to pool the hot syrup. Plunge each apple (6) into the toffee, twirling it by the stick to coat the skin completely. Lift it out and let any excess toffee drip back into the saucepan.

5. Mark step 5 done
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   Place the coated apples (6) stick-side up onto the prepared baking parchment. Allow them to set and cool completely at room temperature, which takes about 20 minutes. Serve them once cooled, ideally the same day. Refrigerate any leftovers loosely covered and eat them within 2 days; the shell may turn a little sticky in the fridge.

Created with AI. Review the ingredients, quantities and steps before cooking.