It’s Autumn and in the shops are the sickly-sweet red toffee apples. A sticky, cellophane-wrapped Bonfire Night treat for many, but retailing often north of £1.00 a piece, are they worth it?
This simple, fast, recipe makes the perfect toffee apples, for about £0.25p a piece using mainly store cupboard ingredients.
Sadly, I cannot offer an answer as to how the ones from the shop or carnivals are red, one assumes food colouring but to be honest that doesn’t add much.
Although not healthy by any stretch of the imagination, these are vegetarian, vegan, gluten and nut free. They would make nice presents wrapped in cellophane and ribbon and last up to four days.
- 400g golden caster sugar
- 100ml cold water
- 4 tablespoons golden syrup
- 6-8 Granny Smith or Russett apples
- tiny bit of apple cider vinegar (less than a teaspoon)
- Lollipop sticks
- Place a heavy-bottomed pan on a medium heat, add the sugar and water and stir occasionally- this will take about 7/8 minutes.
- Whilst the sugar and water is cooking, blanch the apples in water from the kettle. When the waxy coating on the apple appears to have gone remove them from the water, twist out the stalk and put a lollipop stick in the stalk end of each apple
- Stir in the vinegar and golden syrup to the sugar mixture in the pan.
- Leave to thicken, stirring occasionally.
- Carefully pour the toffee over the apples and place them on greaseproof paper that is also slightly oiled to set.
If lollipop sticks are an issue, the caramel mixture can be added to chopped apples to make a nice base for an apple pie. Another tasty trick is coating peeled bananas in toffee and allowing them to set as the base for a retro but non-traditional banana split.