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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
6 -8 medium apples, wiped |
450 g demerara sugar |
150 ml water |
75 g butter |
1/4 teaspoon cream of tartar |
110 g treacle |
110 g golden syrup |
Directions:
1. Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2. Add the remaining ingredients and bring to the boil.
3. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
4. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
5. Do not stir.
6. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
7. Do not keep for more than 1 day.
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