Heather E said:
Hi Sarah - yes please. I'm partial to a bit of toffee. Though the last one I ate cost me a big filling. Dentist said if it goes again, I'll have to have a crown. Can i send you the bill?
I just love toffee apples. Roll on end of month.
Is that gold and complete with precious jewels and then do we refer to you as 'Mi Lady'. You can send the bill to the nation.....
Who lives long sees much : The diary of my life in Bulgaria
I'll get the recipe on here tomorrow then, as its in my notebook in the car and far too cold to go out at the mo, will also put the variation on for covering toffee apples as its slightly different.
Shereen, i think your "yellowman" is slightly different but still sounds fab.
I'm lucky enough to get the finished product all to myself as my other half hasnt got a sweet tooth 😀 more for me.
sorry it's late but it's finally here. I got it from a James Martin book and have made it a few times now, love it.
450g(1lb) demerara sugar
85g(3oz) unsalted butter, softened
1/2 tsp cream of tartar
100g(3 1/2 oz) black treacle
100g(3 1/2 oz) golden syrup
a handful of sultanas (optional)
1. place the sugar in a heavy-bottomed saucepan with 150ml(5fl oz) water and heat until all the sugar has dissolved. Add the rest of the ingredients, apart from the sultanas, and put in a sugar thermometer.
2. Bring to the boil, brushing the sides of the pan down with a pastry brush dipped in water to stop crystals forming. DO NOT STIR. When the sugar reaches 132C/270F, quickly and carefully fold in the sultanas. Pour the mixture into a greaseproof-paper-lined 18cm(7in) tin and allow to cool. When set, break into pieces and store in a jar.
I use a slightly deeper than normal baking tray and it makes approx 800g (1 3/4lb)
For toffee apples
ingredients as above but replacing the treacle with another 100g (3 1/2 oz) of golden syrup, increasing the butter to 115g (4oz) and omitting the sultanas.
1. make the toffee as above. When you reach the sultana stage (omitting the sultanas) stick a fork/stick in each apple, ensuring the skins are dry otherwise the it wont stick, then dip into the caramel
2. immediatelly put the apple on a lightly oiled work surface or a non stick tray, repeat until you run out of caramel, (should cover approx 8 small eating apples) and leave until cool and the toffee has set.
Have fun and i hope you enjoy it as much as i do xxx
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