Toffee Apples
Ingredients
- 4 pcMalus domestica Borkhausen Gala (washed and dried)
- 200 gWhite sugar
- 50 mlMineral water
- 12.5 gUnsalted butter
- 0.5 tspVinegar
- 2 tbspGolden Syrup
- 0.5 tspRed food coloring (gel or liquid)
Method
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.
- 1
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
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
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
Let the apples cool at room temperature until the shell is perfectly hard and shiny. Do not refrigerate, as humidity will soften the sugar.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in a cool, dry place, but not in the fridge. Consume within 24 hours.
