It’s October and that means Halloween treats!
Let’s start with one that is a mix of sugars and healthy stuff. A toffee apple!
Ingredients
- 10 small red or green apples (any variety)
- 10 lollipop sticks
- 1lb sugar
- 4tbsps corn syrup [or golden syrup if you don’t like your teeth – Nora]
- 1 cup water
- OPTIONAL 1/2 teaspoon red food colouring, you can change the colour or just go clear if you want
- OPTIONAL 1/2 teaspoon of candy flavouring in your choice that would taste good with apples ((cinnamon is a pretty tasty option))
Equipment needed
- Candy thermometer or use the water test for crack stage
- Cauldron or bowl
- Measuring cups
- Baking tray
- Wax paper
- Cooking spray
Instructions
Wash and thoroughly dry the apples, you may be tempted to skip this step but don’t. Most apples come with a wax coating on them that the candy will not stick to. Washing them in warm water with a bit of vinegar removes this. Do NOT Scourgify them!
Insert the lollipop sticks in the stem end of the apple so that they are firmly positioned in the apples. Make sure they won’t pull out easily. Set the apples aside on a baking sheet lined with wax paper coated with cooking spray. The sheet not the apples. Don’t put cooking spray on the apples or the coating won’t stick..
Combine the sugar, syrup and water in a heavy-bottomed saucepan, or your cauldron, Stir gently till the sugar is dissolved. Then over medium heat, Bring it to a boil and cook the mixture until a candy thermometer reaches 150ºC (the hard crack stage). DO NOT STIR, this will make crystals form and that’s not good. You want a smooth clear coating
Remove the mixture from the heat and carefully stir in the food colouring and flavouring. Be Careful here as It may splash. . Also the more colour you add the more intense the shade. If you are adding a flavour this is where you add it as well. The more you add the stronger the flavour
Holding them by the sticks carefully dip the apples into the candy mixture one at a time. Swirling them about it to coat them thoroughly and allowing any excess to drip back into the pan. You may also ladle some on top with a spoon while holding it over the pot. Quickly Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.
If the mixture gets too hard during the dipping process, simply re-heat it over medium heat and continue coating the apples.
You can also try this with sliced apple pieces, cut them up, pat them dry and then dip the pieces into the mix with a fork.
