Ingredients
Method
1.Line two baking trays with baking paper.
2.Wash apples under cold water; stand on wire rack until completely dry (do not rub apples with a cloth). Push a wooden stick three-quarters of the way through each apple from stem end.
3.In a large saucepan, combine sugar, water, glucose and colouring. Stir over low heat until sugar dissolves. Bring to the boil and boil, uncovered, about 10 minutes or until mixture reaches 154°C on a sugar thermometer (or until a small amount of mixture “cracks” when dropped into a cup of cold water).
4.Remove from heat; allow bubbles to subside. Tilt pan slightly to one side and carefully dip an apple in toffee; twist slowly to coat apple completely. Remove apple slowly (air bubbles will form if the apples are dipped too quickly).
5.Twirl apple around a few times over pan to drain excess, then place on prepared tray. Repeat with remaining apples and toffee. Stand toffee apples at room temperature until set.
Toffee apples can be made up to two days ahead. Place in paper cases and wrap in cellophane or use cellophane bags.
Note
