Toffee Apples
- 4 small apples, stems removed
- Generous 1 cup demerara sugar
- 2 tbsp butter
- 1 1/2 tsp light corn syrup
- 1 tsp cider vinegar
- Vegetable oil, for greasing
- Wooden lollipop sticks
- Candy thermometer
- Prepare ahead
- The toffee apples can be stored in a cool dry place for up to 2 days.
- Push a wooden stick firmly into the stalk end of each apple.
- Bring the demerara sugar, 1/3 cup water, butter, syrup, and vinegar to a boil in a heavy-bottomed, medium saucepan, stirring just until the sugar is dissolved.
- Attach a candy thermometer to the saucepan.
- Cook, without stirring, brushing down the crystals that form inside the pan with a pastry brush dipped in cold water, until the syrup reaches the soft-crack stage, 270-290F (135-145C).
- Meanwhile, line a baking tray with wax paper and lightly grease the paper.
- Remove the pan from the heat.
- Dip an apple into the caramel to coat, tilting the pan if necessary, and stand the apple on the lined baking sheet.
- Working quickly, repeat with the remaining apples.
- Let stand until the apples are completely cold and the toffee has hardened.
apples, generous, butter, corn syrup, vinegar, vegetable oil, thermometer
Taken from www.cookstr.com/recipes/toffee-apples (may not work)