- 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
- 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.
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