Andy Hamilton's hedgerow toffee apples recipe
Guest blogger Andy Hamilton, forager extraordinaire, shares his mouthwatering recipe for hedgerow toffee apples.
The toffee apples you get at a fair ground are often full of all sorts of additives these are full of things that can even lower blood pressure. How good is that!
50g of assorted hedgerow fruit (haws, sloes, hips etc)
half tsp red wine vinegar
2 tbsp maple syrup
6 fat twigs/sticks
Boil the hedgerow fruit in the water for 10 minutes until it starts to change colour. If using hips, sloes or anything that can't be mushed between your fingers easily then freeze overnight and thaw before using.
Strain through a muslin cloth and measure 110ml of the resulting water. It should've changed to a lovely redish/purplish colour (depending on what fruit you are using). Gently heat stirring in the sugar until fully dissolved. When it has bring to the boil and keep at as close to 138c as you can for 10 min. You'll be able to tell when it has done by dropping a bit of the semi-solid liquid into cold water, if it turns to a ball it is done.
Pull the stalks out of the apples and whack the sticks in. Roll them in the semi-solid until coated and repeat. Leave to harden on a grease proof paper.
Watch Andy cooking this delicacy on Autumnwatch Live at 8.30pm, Friday 7 October on BBC Two or watch his top tips for foraging in the video above. If you've got any ideas for foraging or any wild food recipes we'd love to hear them, so post a comment below and get sharing.