Caramel Toffee Apples
From Sainsbury'sA childhood favourite that’s a must-eat-treat at Halloween. Use a crunchy British-grown apple like a Braeburn or Falstaff.
Serves: Makes 10
Preparation time: 10 Minutes
Cooking time: 10 Minutes
Cooling Time: 15
Ingredients
10 lolly sticks
10 British Braeburn apples, scrubbed to remove wax residue, and stalks removed
500g light soft brown sugar
1 tablespoon Sainsbury’s white wine vinegar
50g unsalted butter
3 tablespoons Sainsbury’s golden syrup
3-4 tablespoons hundreds and thousands, to decorate
Method
Push a lolly stick into the stalk end of each apple.
Put the sugar in a heavy based pan with 120ml water. Heat gently, stirring until the sugar dissolves. Bring to the boil, without stirring, then add the vinegar, butter and syrup. Boil for about 12 minutes, until it’s at the soft crack stage (138°C or test a little in cold water: it should form threads that bend a little before breaking).
Dip the apples in the hot caramel, turning to coat, then sprinkle with the hundreds and thousands. Place on a grease-proof paper lined tray and leave to set for about 15 minutes
