Toffee apples

PT30M

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Ingredients

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  • 8 apples, unwaxed
  • 250g of caster sugar
  • 2 tbsp of golden syrup
  • 15g of popping candy
1
Line a baking tray with parchment paper. Evenly peel the top half of the apples - leave the bottom half with the skin on. Arrange the apples on top of the tray and push a lolly stick into the bottom of each one
2
For the caramel, place a heavy-based pan over a medium heat and add 2 tablespoons of water, the caster sugar and golden syrup. Using a sugar thermometer, bring up to 140°C or hard-crack stage
  • 250g of caster sugar
  • 2 tbsp of golden syrup
3
Once it reaches 140°C, stop the caramel from colouring further by putting the base of the pan into cold water for a few seconds, taking care not to let any water seep into the caramel
4
Do not cool the caramel for too long as you will need to be able to dip the apples into it
5
Tip the popping candy into a small bowl. Dip the peeled half of each apple into the caramel to completely cover the exposed flesh. Allow to set for 30 seconds then dip into the popping candy
  • 15g of popping candy
6
Place the toffee apples onto parchment paper and allow the caramel to harden before serving
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