Wicked witch ap­ples

Mak­ing these is a job for adults as the tof­fee will be very hot.

BBC Good Food - - Easiest Ever -

MAKES 8 PREP 20 mins COOK 10 mins EASY V

8 red ap­ples 400g caster sugar 1 tsp lemon juice 4 tbsp golden syrup

red or black food colour­ing red or black food glit­ter (op­tional) you will need

8 sturdy, clean twigs or lolly sticks

1 Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each ap­ple, mak­ing sure it is firmly wedged in. Put a large piece of bak­ing parch­ment onto a wooden board.

2 Tip the sugar into a large saucepan and add the lemon juice and 100ml wa­ter. Bring to a sim­mer and cook un­til the sugar has dis­solved. Swirl the pan gen­tly to move the sugar around, but don’t stir. Add the golden syrup and bub­ble the mix­ture (be care­ful it doesn’t boil over) un­til it reaches 'hard crack' stage or 150C on a sugar ther­mome­ter. If you don't have a ther­mome­ter, test the tof­fee by drop­ping a small amount into cold wa­ter. It should har­den in­stantly and, when re­moved, be brit­tle. If it's soft, con­tinue to boil. When it's ready, drip in some food colour­ing and swirl to com­bine. Add the glit­ter, if us­ing, and turn off the heat.

3 Work­ing quickly, dip each ap­ple into the tof­fee, tip­ping the pan to cover all the skin. Lift out and al­low any ex­cess to drip off be­fore putting on the bak­ing parch­ment. Re­peat with the re­main­ing ap­ples. Gen­tly heat the tof­fee again if you need to. Best eaten on the same day.

GOOD TO KNOW ve­gan • low fat • 1 of 5-a-day • gluten free PER SERV­ING 282 kcals • fat none • sat­u­rates none • carbs 68g • sug­ars 68g • fi­bre 2g • pro­tein none • salt 0.1g

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