| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 8 Granny Smith apples
- 400 g caster sugar
- 120 ml water
- 4 tbsps golden syrup,
- 50 g Kefalos butter
Ingredients
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Instructions
- Pop the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. This takes off any wax coating from the apples and will help the toffee to stick.
- Polish dry, twist off the stalks and push wooden ice lolly sticks halfway into the core of the apples from the stalk end.
- Combine the caster sugar and water in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.
- Add the golden syrup and butter and stir until melted and combined. Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C for about 15-18 minutes. (If you don’t have a thermometer, check the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly, and when removed, be brittle and easy to break. If you can still squash it, continue to boil.)
- Remove the pan from the heat, let the bubbles subside a little, then tilt the pan, and quickly and carefully dip the apples one at a time in the toffee. Twirl as you dip, to completely cover. Let any excess drip away before placing on a paper-lined baking tray to harden. If you find the toffee becomes too thick because the temperature has dropped, simply heat again.
- Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.
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