Written with Bonfire Night in mind, the chefs at Rattan Direct wrote the recipe for these toffee apples to encapsulate all the sparkle of a cold winter night sky, filled with fireworks and festive cheer.
So, toffee apples? The recipe is Nigella’s, but with far more exuberance than even she can muster. Go gold, go sparkle, go all out glitz. And then go forth into the night bearing glittering prizes.
A word of CAUTION. This stuff gets hot, boiling hot. There is absolutely no reason that you should do damage with it, but it can be tempting to dip a finger in. Please don’t!
Want to see how it’s done? We have the video right here!
- FOR TOFFEE APPLES
- 10 apples; little Cox’s are great
- 10 sticks
- 5 cups of demarara sugar
- 1 1/4 cup of water
- 1 tablespoon vinegar
- 12 tablespoons unsalted butter
- 2 tablespoons golden syrup
- Plus assorted fripperies for decoration
- 1 Wash the apples to remove any residue that may prevent the toffee sticking.
- 2 Heat the sugar and the water in a sturdy pan, shaking rather than stirring to help it dissolve.
- 3 Add the vinegar, butter and golden syrup.
- 4 Boil rapidly, no stirring as this causes crystallisation, for around 30 minutes.
- 5 You could use a sugar thermometer and take it to the hard crack stage, or drizzle a small amount into cold water. It will do exactly as it sounds if ready; hard crack. Brittle.
- 6 With the sticks firmly embedded into the apples, dip each apple into the toffee and twist around. Lift out of the toffee and keep turning so that the apple becomes fully coated in golden glory.
- 7 Now, plunge the toffee coated apple into a bowl of cold water, twizzling it round as you go. The toffee forms a smooth, hard surface around the apple.
- 8 Set aside and do the lot.
- 9 As the toffee is set in this manner, you will need to brush the apples with syrup in order for glitter, popping candy etc to stick.