Toffee Apples

A smooth, red sugar shell, brittle as glass, cracking open to reveal the juicy flesh of the apple. The scent of warm caramel and butter fills the air.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 338
• Protein: 1 g
• Carbs: 77 g
• Fat: 3 g

Ingredients

• 4 piece Malus domestica Borkhausen Gala ( washed and dried )
• 200 g White sugar
• 50 ml Mineral water
• 12.5 g Minimum butter sweet
• 0.5 tsp Vinegar
• 2 tbsp Golden Syrup
• 0.5 tsp Red food coloring ( gel or liquid )

Instructions

1. Fruit preparation

   Dip the apples in boiling water for 1 minute to remove the wax, then dry them perfectly. Remove the stems and push a wooden stick into the center of each fruit.

2. Cooking the caramel

   In a saucepan, mix the sugar, water, vinegar, butter, golden syrup, and red food coloring. Bring to a boil without stirring. Cook until it reaches 150°C (hard crack stage). The syrup should be thick and coat the spoon.

3. Coating

   Tilt the pan and dip each apple into the caramel, turning quickly to coat well. Let the excess drip off for a few seconds before placing on a tray.

4. Crystallization

   Let the apples cool at room temperature until the shell is perfectly hard and shiny. Do not refrigerate, as humidity will soften the sugar.

Chef's tips

• To check the cooking without a thermometer, drop a bit of syrup into cold water: it should harden instantly and snap cleanly.
• If the caramel gets too thick while coating, put it back on very low heat for a few seconds.

Storage

Store in a cool, dry place, but not in the fridge. Consume within 24 hours.