Time 11m Number Of Ingredients 7 Steps:
Clean the apples and dry them. Then remove the stalk and stick a lolly stick into the apples in the place where the stalk was. Place the sugar and water into a saucepan and bring to the boil. Simmer for about 5 minutes, stirring constantly, and then add the lemon juice and golden syrup. Then heat and stir until the mixture reaches the hard crack stage. You can test this by dropping a bit of the very hot liquid into a cup of cold water. When the toffee goes hard and brittle in the water, it is ready to use. If it is still soft and malleable, then keep heating. Then remove from the heat and dip the apples one by one into the hot liquid, covering as much as possible. Do not cover too thickly or you may not be able to bite through the layer! Place the apples on a baking sheet to cool down. If you have any toffee left over, add a teaspoon of baking soda and heat briefly to make some honeycomb candy. Pour this onto a baking sheet to cool. Then break up and eat a.s.a.p.!
Time 20m Yield Makes 8 Number Of Ingredients 4 Steps:
Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Yield 4 servings Number Of Ingredients 12 Steps:
Preheat oven to 375°F (190°C ). In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened. Cut three thin strips on a chilled sheet of puff pastry. Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices. Cut the tops of the apples and scoop out the insides carefully with a melon baller. Mix some of the toffee sauce in and fill with the toffee apple mixture. Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang. Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon. Bake for 20 minutes. Serve with ice cream and more toffee sauce. Enjoy!
Yield 12 servings Number Of Ingredients 10 Steps:
Heat oven to 180°C (350ºF). Beat the sugar, butter, and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, cinnamon, salt, and bicarbonate of soda. Combine into a smooth dough. Mix in the apple. Drop dough by rounded tablespoons about 2 inches (5 cm) apart onto baking paper-lined tray. Add in 1 chewy toffee piece per cookie. Bake 8 to 10 minutes or until light brown. Cool on a wire rack. Enjoy!
More about “baked toffee apples recipe by tasty”
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Stir white sugar, brown sugar, half-and-half, butter, corn syrup, cream of tartar, and salt together in a large, greased saucepan over medium-low heat until caramel mixture boils. Reduce heat to low; cook without stirring until caramel reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball, about 25 minutes. Remove from heat and let cool slightly. Line a baking sheet with greased parchment or greased wax paper. Insert a caramel apple stick into the middle of each apple. Dip each apple into caramel mixture and turn until fully coated. Place apples on prepared baking sheet until caramel cools completely.
