Preparation:
Wipe 6-8 medium eating apples and push a wooden cocktail stick into each core, making sure they are secure. Make the treacle toffee, completing steps 1 and 2, and boiling until the temperature reaches 143 0C (290 0F). Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day. |