Ingredients: 4 small apples 1 cup demerara sugar 1/2 cup butter 1/2 tsp. malt vinegar 1/2 tbsp.light corn (golden) syrup 1/3 cup water Cooking Instructions: Wash and dry apples thoroughly. Push a wooden stick into each. Put sugar, butter, malt, vinegar,syrup and water in a saucepan. Heat gently in a sugar has dissolved and the butter has melted. Allow to boil until the muxture reaches the ‘soft crack’ stage (when a teaspoon of it is dropped into cold water , it divides into hard but not brittle threads.) Remove from heat. Dip each apple carefully into the toffe (cooked mixture),making sure it is coated all over. Let the excess toffe drip off, then put each apple on waxed paper or greased bakinng tin to cool and set. Post navigation
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