• 1serving
  • 612calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, P
MineralsFluorine, Silicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 medium eating apples -- wiped, up to

  3. 1 pound demerara sugar

  4. 1/4 pint water

  5. 3 ounces butter

  6. 1/4 teaspoon cream of tartar

  7. 4 ounces black treacle

  8. 4 ounces golden syrup

Instructions Jump to Ingredients ↑

  1. 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 the boil. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates 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.


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