Toffee Apples
Over a year ago
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Ingredients
- 2 Eating apples
- 115g Sugar - any type apart from icing sugar
- 25g Butter or margerine
- ½ tablespoon Water
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
These are a great treat as they are soooo yummy and easy to make. The color and sweetness of the toffee will depend on what sugar you use.
Method
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1
1. Wash and dry apples thoroughly.
2. Push a skewer or lolly stick halfway through the middle of the apple.
3. Prepare a baking tray with grease-proof paper.
4. Put the butter, sugar and water into a saucepan and heat gently, stirring occasionally.
5. Increase heat and boil until you reach about 132 Celsius - if the toffee sets in your mouth and you can't see the sugar granules - it's ready.
6. Spread the toffee evenly on the apples.
7. Leave to set for about 1 minute.
They are best eaten immediately.
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