Toffee Apples

Course : Fruits
Serves: 1
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6 medium eating apples -- wiped, up to 8
1 pound demerara sugar
1/4 pint water
3 ounces butter
1/4 teaspoon cream of tartar
4 ounces black treacle
4 ounces golden syrup

Preparation / Directions:

Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir. 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.


Nutritional Information:

612 Calories (kcal); 69g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 186mg Cholesterol; 706mg Sodium

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