| 1. |
Place a piece of non-stick baking paper on a tray large
enough to hold the apples while setting. |
| |
| 2. |
Remove the stalks from the apples and push a wooden stick
into the apple, avoiding going all the way through. |
| |
| 3. |
To make the toffee place the sugar and water in a heavy
bottomed pan and melt over a moderate heat.
When all the sugar has dissolved add the butter, golden syrup and
vinegar. Bring to the boil without stirring. |
| |
| 4. |
The toffee needs to boil until it reaches the hard crack
stage, which means that a small piece of the toffee will
harden into a ball when you drop it into a bowl of cold water. It
takes about 10 minutes boiling to get to this stage.
Alternatively if using a sugar thermometer it should get to 138°C. |
| |
| 5. |
If you are taking the quicker option then simply place
the soft toffees and water in a saucepan or microwave
safe bowl, and gently melt the toffees until they are liquid enough
to mix with the water. Stir together well. |
| |
| 6. |
Dip the apples into the toffee, being careful not to get
any on your hands as it will weld itself to your skin
and burn. Children making these should be supervised at the toffee
dipping stage. Make sure that the apples get a good coating
of the toffee, although you can leave a little bit of the apple
showing at the stick end for decoration. Turn each apple
upside down after dipping and let the excess toffee run
off. |
| |
| 7. |
Before the toffee is set, roll the apples in the chopped
mixed nuts. It doesn't matter if the nut coating is a bit
patchy, it makes it look more interesting. Then place each apple
upside down on the non-stick paper to set. |
| |
| 8. |
Once the toffee is set then the chocolate can be melted.
In separate bowls place the dark and white chocolate broken
into small pieces, then melt, either using a bain marie (
how to melt chocolate
) or the
microwave. If using the microwave melt the chocolate slowly to
ensure that it doesn't burn. White chocolate is especially hard to
melt correctly in the microwave.
|
| |
| 9. |
Drizzle the dark chocolate over each toffee coated apple.
Then drizzle the white chocolate
over the top of the dark chocolate. Immediately place the apples on
their tray in the fridge so that the chocolate can harden.
If you don't place them in the fridge then the chocolate will simply
pool at the bottom of the apple, and it will look like an
apple on a marbled plate of chocolate (definitely not the effect
that you're after). |
| |
| 10. |
When the chocolate is set they are ready to serve. For
the sake of safety do not serve the chocolate toffee
apples on their sticks to young children, remove the sticks first.
You can also quarter the apples and serve as chocolate toffee
apple wedges. |
| |
...of course, you don't have to make these just for Halloween,
they're good anytime.
