Scott Hawkins/Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.Insert a stick through stem of each apple. Line an oven tray with baking paper.
2.In a large saucepan, combine sugar and water. Heat on low, stirring, until sugar dissolves.
3.Bring mixture to the boil and cook, without stirring, for 7-8 minutes until beginning to turn golden (see tip). Brush down sides of pan with a wet pastry brush to remove any leftover sugar crystals, which can cause toffee to crystallise.
4.Swirl in but don’t stir food colouring, then quickly dip each apple into hot red toffee, turning to coat. Allow excess to drip off.
5.Roll base of each coated apple into crushed nuts or chocolate sprinkles.
6.Arrange apples on tray with sticks pointing up. Set aside at room temperature until set.
Note
- For toffee temperature, use a sugar thermometer. You need to reach the “hard crack” stage – around 146-154°C. -Take care – toffee is extremely hot and will burn if dropped on the skin. – Store toffee apples in an airtight container or wrap in cling film until ready to use.
