Seasonal toffee apples
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
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: Facebook.com/robertossouthport