My number one sort of apple – green or red, sweet or sharp, they all taste better enclosed by a brilliant shell of crunchy, caramelized sugar. Toffee apples are not just ideal to snack on as you appreciate Halloween at home, or watch firecrackers on TV, they’re additionally enjoyable to make. Simply ensure you let them cool prior to taking care of.
Prep 15 min
Cook 10 min
4 lolly sticks (or wooden sticks or forks)
200g caster or granulated sugar
2 tbsp brilliant syrup
1 tsp vinegar or lemon juice
1 squeeze salt (discretionary)
Discretionary fixings, see stage 4
The sort of apple you use is up to you – I like tart assortments, for example, granny smith, boskoop rouge or blenheim orange, since they stand up well to the syrupiness of the toffee, yet any kind will work. Remember, however, that the measure of toffee in this formula is intended to cover four medium organic product, so you may need to change it relying upon the size of your apples (all things considered, any abundance toffee can generally be made into ash toffee – see stage 9).
On the off chance that the apples seem as though they’ve been waxed (which most gleaming store ones are; scratch them with a fingernail, in case you don’t know), give them a decent clean with high temp water to eliminate however much of it as could reasonably be expected, at that point dry them altogether. Wax, or dampness, will stop the toffee staying just as it should, so it’s definitely justified even despite the trouble.
Eliminate the stalks from the apples, at that point push the lolly sticks into the space where they used to be, taking consideration not to push them completely through the natural product. On the off chance that this is difficult work, make the opening somewhat greater with a metal stick first. On the off chance that you don’t have any sticks or sticks, you could utilize a fork or even a teaspoon all things being equal.