Candy Apples
Cooking time: 45 mins
SERVES: 8
Ingredients
8 apples (preferably red)
400g caster sugar
1 tsp lemon juice
4 tbsp golden syrup
a few drops red food colouring
8 sticky (the wonkier … the spookier!)
Method
de-core the apples before steeping in hot boiling water for 2 mins. Carefully remove from the water, pat dry, and set aside.
Push your sticks into the stalk-end of each apple, making sure it's firmly wedged in and put a large piece of baking parchment on a board or serving plate.
In a large saucepan, Bring 100ml water, sugar & lemon juice to a simmer and cook until the sugar has dissolved before adding the golden syrup. Continue to simmer on a low heat until it reaches 'hard crack' stage or 150ºc. To check this, dip a spoon into the sugar mix, and run under cold water. If the sugar goes hard, you’re done, if it’s soft, continue to simmer then check again. Whenready, drip in some food colouring, and swirl to combine. Turn off the heat.
Whilst the sugar is hot, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to as it will harden as it cools. Leave to set, then enjoy!
