Ingredients List
450g / 1lb Tate & Lyle Demerara Cane Sugar
75g / 3oz butter
225g / 8oz Lyle’s Golden Syrup
150ml / ¼ pt water
10ml / 2tsp vinegar
8 medium apples, wiped |
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Instructions
1. Place the cane sugar, butter, syrup, water and vinegar in a large heavy based non-stick saucepan and heat gently for 5 minutes or until sugar has melted.
2. Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the cane sugar syrup then bring to the boil. Boil rapidly for 5-10 minutes or until the temperature reaches the soft crack or 143°C/290°F stage. (See Cook’s note).
3. Meanwhile push a wooden stick into the centre of each apple then dip the apples very carefully into the toffee to coat well. Then twirl each around for a few seconds to allow the excess toffee to drip off and leave to cool and harden on a piece of parchment paper.
COOK’S NOTE
The easiest way to test if the cane sugar syrup has reached 143°C / 290°F is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if syrup separates into threads which are hard but not brittle it is ready. |
