Toffee Apples

[snuffer]

All of the toffee apples I've seen on display seem to be made using French Golden Delicious apples. Leaving aside the fact that its name is in direct controvention of the trade descriptions act, why can't they use an English apple? It's not like there is a shortage of them.

My only remedy seems to be to make my own. Now I know that to all you expert cooks out there this will seem a silly question, but. How do I make the toffee to cover toffee apples?

Once armed with the recipe I might try coating other things in it. I can't help thinking that next year a toffee coated (pre-cooked) corn on the cob would be rather delicious. (Perhaps) .

[danmon_81]

Caster sugar in a pan, low heat...allow to melt and turn golden then dip your apples!!

[lynda66]

i like them dipped in choccie and covered with millions and billions ...... i've only seen the pinky skinned apples up here, no golden delicious at all.

[snuffer]

Caster sugar in a pan, low heat...allow to melt and turn golden then dip your apples!!

Wow, is it really that simple? This I've got to try. Stand by for a sticky mess .

Thanks for that.

[BrideXIII]

may do some myself next week if i can afford it, what are you going to use for sticks? I figured I could use barbecue skewers, i always stock up cos i use em for all sorts.

don't like the chocolate ones, or those horrid RED ones you get at the fair, i like proper ones

[Hilary B]

All of the toffee apples I've seen on display seem to be made using French Golden Delicious apples. Leaving aside the fact that its name is in direct controvention of the trade descriptions act, why can't they use an English apple? It's not like there is a shortage of them.

. (Perhaps) .

I call them Golden Insipids, MUCH more accurate!

I think the traditional recipe just contains sugar, a very little water (so you can melt the sugar before it burns on the pan) and a drizzle of vinegar (no idea what that is supposed to do). Heat it until a drip dropped into cold water sets pretty hard immediately.

[BrideXIII]

I call them Golden Insipids, MUCH more accurate!

I think the traditional recipe just contains sugar, a very little water (so you can melt the sugar before it burns on the pan) and a drizzle of vinegar (no idea what that is supposed to do). Heat it until a drip dropped into cold water sets pretty hard immediately.

I had to laugh at that recipe, only because if you swap the vinegar for lemon, thats the exact recipe i use for leg wax ( sugaring, much less painfull), never occured to me to use it for apples

[Rosie.]

barbeque skewers?
where do you buy them in winter?
i will try so some too if i can find some sticks....

[BrideXIII]

barbeque skewers?
where do you buy them in winter?
i will try so some too if i can find some sticks....

I dont, thats why i stock up in the summer, i use them for all sorts of arts and crafts stuff.
you can get lollie sticks in a lot of craft shops, try for that if you cant get skewers.

and failing that there are always green garden canes, after all you dont eat the stick or the core.

[Rosie.]

hmmm i shall have a wee look-see when i next go into town
ooh but i do love toffee apples

[shirlthegirl43]

My mum used to stick forks in them.

[Jenegade]

Yummmmmmmm, toffee apples! I didn't realise that it was that easy! I think I might try to make some later on!