Stir occasionally, otherwise the syrup will crystallise. Heat the sugar, butter vinegar, honey and 150ml of cold water in a pan. (To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. To make the apple filling, place the apples and water in a wide based pan. (To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. Add the butter and sugar, turn up the heat and cook until the apples are slightly caramelised. Huletts White Sugar & Huletts SunSweet Brown Sugar, Comparison of Intense Sweeteners with Sugar, Tongaat Hulett Teams up with NGO’s for Butterfly Project. English. Tip the pan at an angle to coat it completely, especially around the base of the stick.Place coated toffee apple onto the prepared baking tray.Repeat with remaining apples and leave to set at room temperature. Contact Now! Stir continuously to dissolve all the sugar crystals before the mixture comes to the boil. Using a wet pastry brush, brush away any sugar crystals that have stuck to the sides of the saucepan above the syrup level. We ensure the highest quality by sourcing our apples from long term partner growers across Europe. Poke a skewer through and allow to air dry for 1 hour. Heat the sugar and water in a heavy-bottomed saucepan over low heat. Boil for 10 minutes or until a little of the mixture hardens immediately when dropped into a bowl of cold water. No candy thermometer required. The fruit, when covered in a rich, shiny … If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Cost ZAR160 for two people (approx.) (Remove all the sugar crystals on the sides of the saucepan with a wet brush). Wash and dry the apples well. Return the shortbread with toffee apples to the fridge or freezer to set. Pluck out their stalks. Wash and dry the apples and insert the sticks firmly into the stalk ends of the fruit. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Place the sugar and water in a saucepan and heat slowly. 2 drops of red food coloring. Method: 1. Step 2 In a medium heavy-based saucepan, add the sugar and water over a low heat, the sugar must dissolved,stirring once the sugar is completely dessolved, stop stirring the mixture and bring it to the boil. Step 1 Wash and dry the apples, the stems remove and insert the sticks into the base. The toffee should crack easily and not bend or feel sticky.) 1/4 tsp cream of tarter. Add the golden syrup. Set aside on a baking tray. The toffee should crack easily and not bend or feel sticky.) Remove solidified toffee from the cold water and bend it. Set aside on a baking tray. Butter a marble, granite or greaseproof paper surface well. 1 ml ( ¼ t ) salt. 30 medium-size apples. https://www.hulettssugar.co.za/sites/default/files//files/images/mailer_toffee_apples.jpg, 16 medium sized red apples, washed and dried. Save my name, email, and website in this browser for the next time I comment. Also note that this recipe doesn't use any vinegar; some people like adding vinegar or lemon juice to improve the consistency of the toffee, but we don't think it's needed. STEP 1. Simmer, stirring continuously, until the sugar has completely dissolved. Use a large pot or a large saucepan. Stop stirring and increase heat until syrup boils. 3. (Remove all the sugar crystals on the sides of the saucepan with a wet brush). Place coated toffee apple onto the prepared baking tray. We make our toffee from scratch using the best raw materials to our own well-proven recipe. Stir in the cream of tartar and food colouring. Method. 2. Remove the shortbread from the freezer and add a layer of the dried apple slices and pour over the toffee sauce. Tip the pan at an angle to coat it completely, especially around the base of the stick.Place coated toffee apple onto the prepared baking tray.Repeat with remaining apples and leave to set at room temperature. Insert a sosatie skewer into the stalk-end of each apple. Once toffee is at this stage remove from heat immediately.Wait until toffee stops bubbling then dip one apple into the toffee. Insert a sosatie skewer into the stalk-end of each apple. Insert a sosatie skewer into the stalk-end of each apple. ½ a tube of extra-strong black food colouring (we used Dr Oetker). Put your stove on medium heat and place the pot on it. Stop stirring and increase heat until syrup boils.Using a wet pastry brush, brush away any sugar crystals that have stuck to the sides of the saucepan above the syrup level.Stir in the cream of tartar and food colouring. 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