Keep the carnival going with toffee apples
The squeals coming from the RNA Showgrounds hint at the thrill of the rides, the glory of the showbags and the promises of sideshow alley, but it’s the muffled mumbles coming from the food stands that indicate just how much we love our EKKA grub. It may not be gourmet fare, but who doesn’t feel at least a little thrill of excitement over sweet carnival eats? As the EKKA draws to a close this Saturday August 17, keep the fun coming with this recipe for classic toffee apples. Take extra care when handling the hot toffee.
INGREDIENTS
4 small red apples
4 wooden skewers
80 ml water
40 ml cider vinegar
red food colouring
2 cups caster sugar
topping, if desired (e.g. sprinkles, crushed nuts or desiccated coconut)
TO MAKE
Wash the apples and remove stalks. Insert a skewer through the core of each apple and set aside.
Heat a saucepan over low heat, pour in the water, vinegar and food colouring, then add the sugar. Stir gently until the sugar dissolves.
Increase the heat to high and bring to the boil. The toffee needs to reach a temperature of around 150–154°C to form a glaze over the apples. Test with a thermometer, then remove the pan from the heat and set aside to cool slightly.
Dip the apples one at a time into the pan to fully coat in the hot toffee. Roll the glazed apples in sprinkles, crushed nuts or desiccated coconut to finish.
Leave the toffee apples to stand for around 30 minutes, until the toffee has set.
Image via Foxs Lane.
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