Toffee
Did you know that toffee comes from England! Toffee is very chewy and delicious .
Toffee apple Ingredience :
Step 2 Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
Step 3 Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage (see note), brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
Step 4 Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.
- 12 small red apples, stalks removed
- 3 cups caster sugar
- 1/4 cup liquid glucose
- 1 teaspoon white vinegar
- 1/2 teaspoon red food colouring
Step 2 Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
Step 3 Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage (see note), brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
Step 4 Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.