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Kate’s Spooky Salted Toffee Apples.
You will need sugar thermometer, 8 sturdy sticks to use as handles shoved into the apple cores and a baking tray lined with parchment.
Ingredients:
8 small red apples
500g white caster sugar
2 tsps white wine vinegar
150ml cold water
50g unsalted butter
1 tbs golden syrup
2 tbsps single cream
½ tsp flaky salt (plus more for sprinkling over the top at the end)
Method:
Thoroughly wash and pat dry your 8 small red apples with some kitchen paper. Skewer each apple through the cores with your lightly cleaned so they provide sturdy handles for the toffee apples. Set aside.
Next, make the caramel. Put the sugar, white wine vinegar, butter and cold water in a small heavy based saucepan (the smaller pan the better so you get depth for dipping later). Put onto a low heat and allow the butter to melt. This should take roughly 6-7 minutes.
When the butter has all melted into the sugar solution, turn the pan up to a medium-high heat and allow to bubble for around 15 minutes or until the temperature probe has reached 140 degrees c and the colour has turned to a nice golden brown. Once this has happened, take the pan off the heat and carefully stir in the cream and ½ tsp of salt flakes. Immediately start to coat each apple using the twig handles and work quickly to give each an even coating of your sauce. (N.B. Don’t be tempted to re-heat the pan/re-melt the caramel or it’ll turn to fudge at this point having added the cream!). Scatter the apples with a few more sea salt flakes whilst the toffee is still a little moist and set aside to set for at least 30 minutes.
(N.B. The consistency of the toffee will turn out more fudgey than tough and brittle; this adds a delicious contrast to the sweet and crunchy apple encased beneath and the sea salt flakes make them highly addictive! You have been warned...)
Et voila!! xxx
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