Candy & Confectionery Recipes > Toffee Apples

How to make toffee apples:
Once a popular confection found at travelling fairs across England. They were usually sold at the same stall as the Candy Floss (Cotton Candy). See Cooking with Sugar for information on the tricky process of boiling sugar.



Ingredients

6 tablespoon Golden syrup
1 3/4 cups brown sugar
2 tablespoons butter
1/4 pint water
1 teaspoon vinegar
12 eating apples
12 child-friendly toffee apple sticks (or equivalent)
(see measure conversions for more information)

Method

- Wash and dry the apples and push one stick through each apple.
- Dissolve all the other ingredients in a saucepan.
- Boil to 143oC/290oF or until a drop cracks when dropped into cold water.
- Remove from the heat and twist the apples in the toffee to cover them.
- Dip them in cold water, and then stand them on a greased baking sheet to set.


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Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.