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Toffee apples; In season now... Apples.

There's nothing quite as nostalgic as homemade toffee apples. The crack of the toffee and the crunch of the apple take us right back to the bonfire nights of yesteryear, so we couldn't resist whipping up a batch of these easy-to-make treats...

MAKES 8

Soak eight Granny Smith apples in boiling water to remove the waxy coating. Dry throughly and twist off the stalks.

Push a wooden skewer or lolly stick into the end of the apple. Line the apples up on greaseproof paper.

In a pan, heat 400g golden caster sugar and 100ml water until the sugar has dissolved. Stir 1tsp vinegar and 4tbsp golden syrup.

Place a sugar thermometer in the pan and boil to the hard crack stage. If you don't have a thermometer, test the toffee by spooning a little into a bowl of cold water. It should harden instantly, and be easy to break.

Dip each apple into the hot toffee, taking not to splash yourself. Turn each apple completely covered and place on the greaseproof paper. If the toffee cools and becomes too thick, heat it a little.

You can leave plain or sprinkle with chopped nuts, hundreds and thousands or edible glitter.

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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Oct 30, 2016
Words:199
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