Toffee Apples Food

HALLOWEEN TOFFEE APPLES

Steps:

• Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
• Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and bubble the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

TOFFEE APPLES

Steps:

• Gather the ingredients.
• Place the sugar, warm water, glucose, and vinegar in a large saucepan. Gently heat, while stirring, to dissolve the sugar, but make sure not to bring to a boil at this stage.
• Once all the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Using a candy thermometer , boil to 270 F/140 C. This can take 10 to 20 minutes. If you do not have a candy thermometer, take a cup of cold water and once the toffee has started to thicken, drop a little of the toffee into the cold water. The toffee should solidify as it hits the water, and when you remove it from the water, the toffee threads should still be slightly flexible, not brittle. If the toffee is soft, continue to cook.
• While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, then remove from the water and rub the apples with a tea towel and dry thoroughly. (The hot water and the rubbing will remove any waxy surface from the apple.) Once dried, remove the apple stems and push a chopstick or lollipop stick into the hole.
• Line a baking sheet with parchment paper .
• Once the toffee is ready, remove from the heat and leave to stand for 5 minutes to let the bubbles subside. (It is important to wait until all the bubbling calms down to create a smooth surface on the apples.) Once the bubbles have stopped, add the food coloring and stir gently.
• Working quickly, tilt the pan slightly and dip the apples into the toffee; twirl around to completely coat the apple. Lift the apple from the pan and allow any excess toffee to drain away. Stand the toffee apple onto the lined baking sheet and leave to set around 20 minutes, or longer if possible.
• If the toffee starts to thicken and harden as you are coating the apples, place the pot back on the heat and warm through, but do not boil. If you are not eating the toffee apples right away, wrap in cellophane.
• Serve and enjoy!

TOFFEE APPLE PIE

Steps:

• Set oven to 375 degrees.
• Set oven rack to bottom position.
• In a bowl, combine the first eight ingredients.
• Spoon into pie shell.
• FOR TOPPING: Combine the flour, brown sugar and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
• Add nuts and chopped Heath candy bar.
• Sprinkle over the pie.
• Bake for 30-35 mins (lowest oven rack), or until the topping is browned, and apples are tender.

TOFFEE APPLES

Steps:

• Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
• Add the remaining ingredients and bring to the boil.
• Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
• Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
• Do not stir.
• Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
• Do not keep for more than 1 day.

TOFFEE APPLE TURNOVER PUFF PIE

Steps:

• Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
• Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.

TOFFEE APPLES

Steps:

• rinse apples under cold water and stand on rack until completely dry, do not rub with a cloth.
• grease an oven tray.
• push a skewer three quarters of the way into each apple at the stem end.
• combine sugar, water, glucose syrup and colouring in a heavy-based saucepan.
• stir over heat, without boiling until sugar is dissolved.
• boil uncovered without stirring about 20 minutes or until mixture reaches a crack stage (remove sugar syrup from heat, allow bubbles to subside, drop a teaspoon of syrup into cold water, it should set hard and be hard to crack with fingers).
• remove syrup from heat, stand pan in baking dish of warm water about 1 minute or until bubbles subside.
• remove pan from water, tilt pan, dip and rotate an apple slowly in toffee until apple is completely coated.
• twirl apple round a few times before placing onto greased oven tray to set.
• pepeat with remaining apples and toffee.

TOFFEE DIP WITH APPLES

Steps:

• Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
• Add toffee bits and mix well.
• Cover and chill.
• Combine juice and apples in a bowl; toss well.
• Drain apples; serve with dip.

TOFFEE APPLES

Steps:

• Clean the apples and dry them. Then remove the stalk and stick a lolly stick into the apples in the place where the stalk was.
• Place the sugar and water into a saucepan and bring to the boil. Simmer for about 5 minutes, stirring constantly, and then add the lemon juice and golden syrup.
• Then heat and stir until the mixture reaches the hard crack stage. You can test this by dropping a bit of the very hot liquid into a cup of cold water. When the toffee goes hard and brittle in the water, it is ready to use. If it is still soft and malleable, then keep heating.
• Then remove from the heat and dip the apples one by one into the hot liquid, covering as much as possible. Do not cover too thickly or you may not be able to bite through the layer! Place the apples on a baking sheet to cool down.
• If you have any toffee left over, add a teaspoon of baking soda and heat briefly to make some honeycomb candy.
• Pour this onto a baking sheet to cool. Then break up and eat a.s.a.p.!

TOFFEE APPLES RECIPE

Steps:

• Clean the apples and push a lolly stick into the top of each and set aside.
• Gently dissolve the sugar, syrup and butter in a saucepan with 75ml water then stir through the vinegar. Turn up the heat and boil until the mixture reaches 140C when it will have reached the toffee stage.
• Carefully dip the apples into the hot toffee and swirl to coat, if the pan is too shallow use a spoon to coat. Place on a board lined with baking paper to set.
• Eat your toffee apples!