Gold toffee apples
INGREDIENTS
8 (1.2 kg) golden delicious apples
8 thick wooden skewers
4 cups caster sugar
1 cup hot water
1/3 cup liquid glucose
1 teaspoon white vinegar
1 teaspoon yellow food colouring
gold cellophane and ribbons, to decorate
METHOD
Using scissors remove stems from apples and any stickers. Wash and gently towel dry apples. Insert skewers into apples at stalk end about 2/3 of the way in.
Line an oven tray with baking paper. Fill a large deep roasting tray with cold water from the tap until water comes about one quarter up side of tray. Set both aside.
Place sugar, water, glucose and vinegar into a large saucepan. Using a wooden spoon stir over a low heat until sugar dissolves, increase heat and bring to the boil with out stirring. Boil, uncovered without stirring for about 8-10 minutes or until mixture reduces and turns to a pale honey colour.
Immediately remove pan from heat and plunge bottom of pan into roasting tray filled with water, to stop the cooking process. Stand in water for 30 seconds and then remove so toffee will stay warm and not harden. Stir in colouring.
Tilt saucepan to one side and dip apples in toffee, swirl around to coat apple. Remove and allow any excess toffee to drip off. Place onto prepared tray. Repeat until all apples are coated and leave at room temperature for about 10 minutes to harden.
To decorate, wrap toffee apples into cellophane and tie with decorative ribbon.
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