Eat It: Toffee Apples
Last year I was all about the pumpkin but this year I’ve decided all the scooping and cutting was all a bit much so I’m making things a bit easier and making toffee apples. If you fancy going down the pumpkin route go back and check out Grandma Cribby’s pumpkin pie by clicking HERE. But without further ado here’s are some very toffee, toffee apples.
What to do
1. Wash the apples in boiling water to get rid of the waxy coating that will prevent the toffee from setting on the apples.
2. Holding the apple tightly in one hand pierce in with a wooden chop stick or lolly pop stick right through the middle being careful to stop before going right through the apple to the other side.
3. Add the rest of the ingredients to a pan and place over a low heat. At this stage I added a little food colouring to make my toffee blood red. Bring the toffee to the boil for about 15-20 minutes, continually stirring the mixture.
4. If you have a thermometer test the mixture and remove it from the hob once it has reached 130C. If you don’t have a thermometer you can test if it’s ready by dropping half a teaspoonful of the mixture in ice cold water. If it goes hard in the water it’s ready. Remove from the heat and dip your apples in the mixture.
5. If you fancy it you can decorate your apples with sprinkles but be careful to do this quickly before the toffee sets.
6. Place all your apples on baking paper to set for about 10-15 minutes and then tuck right in. Delicious.
If your house is anything like mine you’ll need to make a fresh batch for the trick or treaters! I made them and I barely got a look in.