Toffee apple pops
Try this bite- sized take on a classic sweet treat – the toffee apple. Top with melted chocolate, chopped nuts or hundreds and thousands
Sunflower oil, for greasing
2- 3 small crunchy apples
Roasted chopped pecans ( optional)
Melted dark chocolate ( optional)
For the toffee:
200g golden caster sugar
50g golden syrup
½ tsp white wine vinegar
Knob of butter
1 tbsp double cream
1
Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.
2
Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre. If your skewers are very long, cut them in half before using.
3
Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble the mixture until the temperature reaches 148C. Quickly remove from the heat and stir in the cream, using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee- side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re- melt it.
4
Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.