Style at Home (UK) - - Bonfire Night Treats -

Takes 20mins serves 8 Wash and dry 8 Brae­burn ap­ples. In­sert a wooden stick or fork through each core. Heat 500g Demerara sugar, 75g but­ter, 225g golden syrup, 2tsp vine­gar and 150ml wa­ter in a saucepan and stir un­til the sugar dis­solves. Let it boil un­til the mix­ture reaches 143°C. If you don’t have a sugar ther­mome­ter, drop a lit­tle of the mix­ture into a glass of cold wa­ter – if it in­stantly har­dens, you’ve got tof­fee. Dunk each ap­ple in the tof­fee and twist. Dip the bot­toms into nuts, then leave to cool on a sheet of grease­proof paper.

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