where can i find a recipe for toffee apples please?

Answer 1

Serves 6 - 8
6 - 8 Medium Sized eating Apples (washed)
1 lb. Demerara Sugar
1/4 pint Water
3 oz. Butter
1/4 tsp. Cream of Tartar
4 oz. Treacle
4 oz. Golden Syrup

Method
- Push a wooden cocktail stick into each Apple Core, making sure they are secure
- Put the Sugar and Water in a large heavy based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining Ingredients and bring to boil
- Boil until the temperature reaches the soft crack stage (290 Fahrenheit), when a little of the Syrup dropped into a cold water separate into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir
- Dip the Apples into the Toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day

Answer 2

Toffee Candy Apples:

You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.

8 Granny Smith apples
1 1/2 cups packed dark brown sugar
1/3 cup water
1/3 cup dark corn syrup or molasses
2 tablespoons stick margarine or butter
1 tablespoon white vinegar

Wash and dry apples; remove stems. Insert wooden sticks into the stem end of each apple; set aside.

Line a baking sheet with foil.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280° (about 8 minutes).

Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.

Yield: 8 servings

Answer 3

The classic TOFFEE APPLE
INGREDIENTS
6 sweet and crunchy apples
6 tbsp caster sugar
85ml water
600g demerara sugar
100g unsalted butter
2 tsp vinegar
2 tsp vanilla essence
Preparation
• Wash and dry the apples, remove the stalks, and push in a lollipop stick.
• Place all the ingredients in a heavy-based pan and bring to the boil. Cooking time is approximately 30 minutes. If you have a sugar thermometer it should read 150C or 300F, or you can test by dripping into a bowl of cold water. The toffee is ready when drops harden.
• Dip each apple into the toffee, remove and air-cool a few seconds then repeat until thickly coated.
• Dip into a bowl of cold water and place on sugar-dusted tray until cool.

Answer 4

Toffee Apples
I use Chopsticks for my handles
Ingredients:

10 apples, small (Grannysmith's are great)
8 oz.molasses
4 oz. butter
16oz. Brown sugar
1 tbsp. vinegar

Cooking Instructions:

Thoroughly wash the apples, then dry with kitchen paper.

Insert a wooden stick in each, downwards through the core, to act as handles
Put the butter, molasses, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes.

Quickly dip the apples in the hot mixture and then place on a rack to set.

Answer 5

betty crocker cook-book, candy section.

Answer 6

http://www.gourmetfoodplaza.com/CookingRecipes/British/ToffeeApples.htm