This month’s recipe is for a traditional Halloween favourite, toffee apples.
- 12 small dessert apples, Cox’s or Spartan are good
- 12 wooden lollipop sticks or short dowels
- 450g / 1lb Demerara sugar
- 2 tbsp golden syrup
- 60g / 2oz butter
- 4 tsp lemon juice
- 4 tbsp water
Wash the apples and dry thoroughly with kitchen paper.
Remove the stalks and push a stick into the centre of each apple where the stalk has been removed.
Line a baking tray with non-stick baking paper.
Put half each of the sugar, syrup, butter, lemon juice and water and stir over a very gentle heat until the butter has melted and the sugar has completely dissolved.
Bring to the boil and boil rapidly for 5-10 minutes until 130C has been reached on a sugar thermometer (or if you haven’t got a thermometer until a teaspoon of the toffee becomes hard and brittle when poured into a bowl of cold water.
Remove the pan from the heat each time before testing.
When the correct temperature has been reached place the pan on a wooden board or trivet.
One at a time quickly dip six of the apples into the toffee until evenly coated. Lift out and let the excess toffee drip back into the pan.
Stand the coated apples on the prepared tray and leave in a cool, dry place to set. This is important as moisture in the air will cause the toffee to become sticky.
Use the remaining ingredients to make a second batch of toffee. If you try to make it all in one go the toffee will set before you manage to coat all twelve apples… so take your time!