cAndied tiny Ap­ples

Landscape (UK) - - In the Kitchen -

This twist on tra­di­tional tof­fee ap­ples has a par­tic­u­larly crisp, tart taste. To make: wash 12 crab ap­ples un­der hot, run­ning wa­ter and pat dry. Line a bak­ing tray with grease­proof pa­per. In a heavy-based pan, com­bine 240g caster su­gar, 1 tbsp liq­uid glu­cose and ½ tsp dis­tilled vine­gar with 60ml wa­ter. Set on a medium heat and stir un­til the su­gar has dis­solved. In­crease the heat and boil the syrup, with­out stir­ring, un­til it reaches 150°C on a su­gar ther­mome­ter. Take the pan off the heat for 30 secs. Hold­ing the stems, dip the crab ap­ples into the tof­fee, work­ing quickly and ro­tat­ing them to coat evenly. Leave to set on the tray for 30 mins.

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