how do i make toffie apples?

Answer 1

toffie apples

3 cups sugar
1 tablespoon vinegar
1 tablespoon butter
1/4 cup cold water
1/2 teaspoon cream of tartar
1 drop red food coloring

Boil together without stirring until a drop snaps in cold water.
Remove from heat and dip in apples on skewers. Stand apples on greaseproof paper until dry.

Answer 2

Candy Apples
Featured in Episode 123

Makes about 12

12 medium apples
12 long, wooden sticks or chopsticks
3 cups sugar
1 1/2 cups light corn syrup
3/4 cup water
1/2 cup cinnamon red hots (optional)
15 drops red food coloring

1. Butter a cookie sheet and line it with parchment paper. Butter the paper and set the sheet aside.

2. Wash and thoroughly dry the apples. Remove the stems and turn the apples upside down. Since the tops are usually larger and flatter, the apples should stay upright. Insert a wooden stick into each apple, pushing about two thirds of the way through. Set the prepared apples aside.

3. Combine the sugar, corn syrup, water, and red hots (if using) in a heavy medium saucepan. Stir over low heat until the sugar and red hots are completely dissolved and the syrup comes to a boil.

4. Clip a candy thermometer to the inside of the pan and cook the syrup, without stirring, until it reaches 310°F ( a little beyond hard crack).

5. Remove the pan from the hear and stir in the food coloring.

6. Tilt the pan to create a deeper pool of sugar syrup. Dip one apple into the syrup, turning it as necessary to cover it completely. Allow any excess syrup to drip back into the pan, then place the apple on the prepared cookie sheet. Repeat with the remaining apples. Allow the candy coating to cool and set before serving, about 1 hour. Peel the apples off the parchment and serve as soon as possible.


Demonstrated by Bruce Weinstein, author of The Ultimate Candy Book.

Answer 3

Makes 6



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
6 cox's apples
6 wooden sticks (like ice-lolly sticks)
225g/8oz granulated sugar
110ml/4fl oz water
30g/1oz butter
2 tbsp golden syrup
4 tbsp mixed nuts, finely chopped



Method
1. Push the wooden sticks halfway into the apples at the stalk end.
2. Put the sugar and water in a thick-bottomed pan and dissolve the sugar over a gentle heat.
3. Add the butter and syrup and bring to the boil. Boil without stirring until the toffee reaches the soft-crack stage or 290C - measure this on the sugar thermometer.
4. Remove from the heat and gently stir in the nuts.
5. Dip each apple into the toffee, one by one. Make sure each apple is well coated and leave to harden on a baking try lined with baking parchment.