Sea­sonal tof­fee ap­ples

Southport Visiter - - For The Family -

AD­MIT­TEDLY, to make the hard coat­ing, tof­fee ap­ples do con­tain sugar in rea­son­ably high quan­ti­ties – but at least home­made means no nasty colour­ings or added preser­va­tives.

Per­fect for Bon­fire Night par­ties, they are so sim­ple and can be made well in ad­vance – plus, they look im­pres­sive and taste great, too.

Why not dec­o­rate by rolling in dried rasp­ber­ries for a health­ier twist?


450g de­mer­ara sugar 50g but­ter

2tsp cider vine­gar 1tbsp golden syrup 150ml cold wa­ter ½ le­mon

6 eat­ing ap­ples 6 sticks, plus string to dec­o­rate, if de­sired

Grease­proof pa­per


First place a bowl of iced wa­ter in the fridge.

In a pan, add the sugar, but­ter, cider vine­gar, syrup and 150ml of wa­ter, and bring to the boil.

Con­tinue to boil for a fur­ther 15 min­utes, do not leave unat­tended as a burn from this mix­ture would be most harm­ful.

Rinse the ap­ples and dry with kitchen towel, rub the le­mon over the ap­ples to re­move any wax­ing, once again dry with kitchen towel.

If you wish, you can twine wool or string around the sticks for added ef­fect.

Insert the other end into each of the ap­ples.

Grease bak­ing pa­per with but­ter and place on a bak­ing tray.

To check whether the tof­fee is ready, drip a lit­tle into the iced wa­ter – it should go hard im­me­di­ately. When ready, re­move from the heat and care­fully swirl each ap­ple, one at a time, into the pan to thor­oughly coat, re­move and quickly dip in the wa­ter be­fore plac­ing on the bak­ing pa­per to thor­oughly har­den.

Chef ’s note:

Ap­ples are packed with vi­ta­min C and potas­sium, as well as be­ing high in NSP di­etary fi­bre.

Les­ley is study­ing a nu­tri­tion & health de­gree at Edge Hill Univer­sity, she and her hus­band Roberto also own Roberto’s Ital­ian on Ocean Plaza, South­port. For more of Les­ley’s Recipes find her on Twit­ter: @LYates Nu­tri­tion and Roberto’s: Face­­tossouth­port

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