A simple and super-sweet treat that will have your guests harking back to the days of old school fetes. When it comes to choosing your apples, smaller is best. These are also best made no sooner than the day before the wedding so call in some folks to help.
WHAT YOU WILL NEED
12 fresh apples
12 strong dry sticks or thick skewers
4 cups sugar
1 teaspoon white vinegar
1 cup water
1/3 cup liquid glucose
1 teaspoon natural red food colouring
Cardboard
Bakers twine
A single hole puncher
Cellophane
DIRECTIONS
1. Line a tray with greased baking paper, ready for the coated apples.
2. Remove the stalks thenplace wooden skewers or sticks into apples about three-quarters of the way in. Take care to ensure they don’t go straight through.
3. Rinse apples under cold running water and stand on wire rack to dry. Do not wipe them dry, allow them to sit and completely dry before coating.
4. Place sugar, white vinegar, water and liquid glucose into a large saucepan and stir over a low heat until sugar dissolves.
5. Bring to boil and stir until it turns a pale honey colour.
6. Remove from heat and allow bubbles to subside. Stir in food colouring.
7. Tilt saucepan to one side and swirl apples in toffee, taking care to coat completely. Remove apples from toffee and twirl in a jug of cold water to set toffee, then place onto prepared tray.
8. Once all are done and set, cut squares of cellophane and place each toffee apple on a square. Then wrap cellophane over apple, tying it at the base where the stick enters, with twine and attach your handwritten tag.
TOP TIP: A great way to test if your toffee is ready for dipping, drop half a teaspoon full of toffee into cold water. If it makes a cracking sound and hardens completely, it’s ready. See step seven of strawberry jam favours’ for tag instructions.
CREDITS Photo Matt Johnson // Stylist Madeline Johnson.
