|
|
|
|
|
|
 |
Food Programme - Recipe BBC Radio 4 |
|
|
|
Print This Page |
|
|
|
Toffee apples Makes twelve Ingredients 12ozs brown sugar 6ozs golden syrup 1½ozs unsalted butter ¼ pint water 1 tsp lemon juice 12 six inch pieces of dowel - or use lolly sticks if you can buy them First, grease a large baking tray with a little butter to stand the apples on once dipped. Second, prepare a jug and a large bowl full of cold water. Wash the apples in very hot water to remove any natural oils from the skin that would otherwise prevent the toffee sticking. Heat all of the ingredients in a large non-reactive saucepan over a medium heat. Bring to a rolling boil - as fast as you can to reduce the toffee. Have a jug of cold water with you at this stage, and each minute or so test the toffee by dribbling some into the water - gradually you will see it form thick threads which will become increasingly brittle. When you have a toffee that hardens instantly into a crisp thread, remove the pan from the heat and stir to cool a little - this helps prevent the toffee from overcooking and burning. Spear each apple in the stalk end with a dowel/stick and dip into the toffee, swirling as you go. Allow any excess to dribble off, and plunge the apple into the bowl of cold water to set the toffee, which only takes a minute to harden. Then, pop the apple onto the tray and continue until you have dipped them all. If the toffee hardens or thickens too much as you go, replace it on the heat to allow the toffee to soften and continue. When all of the apples have been coated, and they have cooled, wrap them in cellophane and tie with string. Eat that very same day or the next, preferably in front of a bonfire. Back to The Food Programme |
| About the BBC | Help | Terms of Use | Privacy & Cookies Policy |