Toffeed Apples Recipes

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

Steps:

• Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
• Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and bubble the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.

Steps:

• rinse apples under cold water and stand on rack until completely dry, do not rub with a cloth.
• grease an oven tray.
• push a skewer three quarters of the way into each apple at the stem end.
• combine sugar, water, glucose syrup and colouring in a heavy-based saucepan.
• stir over heat, without boiling until sugar is dissolved.
• boil uncovered without stirring about 20 minutes or until mixture reaches a crack stage (remove sugar syrup from heat, allow bubbles to subside, drop a teaspoon of syrup into cold water, it should set hard and be hard to crack with fingers).
• remove syrup from heat, stand pan in baking dish of warm water about 1 minute or until bubbles subside.
• remove pan from water, tilt pan, dip and rotate an apple slowly in toffee until apple is completely coated.
• twirl apple round a few times before placing onto greased oven tray to set.
• pepeat with remaining apples and toffee.

Steps:

• Thinly slice the apples crossways; melt 30g butter in a pan; cook the apple slices until they have browned on both sides.
• Add two tablespoons caster sugar, cook for 5 minutes; add the maple syrup, stir until the apples and syrup have heated through.
• Serve the toffeed apples with cream or icecream or Greek yoghurt.

Steps:

• Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
• Add the remaining ingredients and bring to the boil.
• Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
• Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
• Do not stir.
• Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
• Do not keep for more than 1 day.

Steps:

• Stir white sugar, brown sugar, half-and-half, butter, corn syrup, cream of tartar, and salt together in a large, greased saucepan over medium-low heat until caramel mixture boils. Reduce heat to low; cook without stirring until caramel reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball, about 25 minutes.
• Remove from heat and let cool slightly. Line a baking sheet with greased parchment or greased wax paper.
• Insert a caramel apple stick into the middle of each apple. Dip each apple into caramel mixture and turn until fully coated. Place apples on prepared baking sheet until caramel cools completely.

Steps:

• Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
• Add toffee bits and mix well.
• Cover and chill.
• Combine juice and apples in a bowl; toss well.
• Drain apples; serve with dip.

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!