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ingredients...
For the toffeeecoating
•225gdemerarasugar
•1 largeapple
•110mlwater
•0.5 tspvinegar
•2 tspgoldensyrup
•25gbutter
•1 tbspDijonmustard
For theapples
•6apples
•6woodenskewers
directions...
1. Dissolve the sugar in the water over a
moderateheat.When it hasdissolved, stir in
thevinegar, syrupandbutter.Bring toaboil
andcookwithout stirringuntil it reacheshard-
crack stage (138°C) or hardens intoaball
when dropped in a jug of coldwater. This
should takearound10minutesboiling time.
2.While the syrup is cooking, pierce each
applewithawooden stick.Once the toffee
is ready, dipeachapple into the hot toffee,
turning it around in the syrup so that each
one is fullycoated.
3. Leave tohardenona lightlyoiled traybe-
fore serving. If you'replanning tokeep them
for aday or two, wrap the apples in cello-
phane.
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toffee
apples
