Get into the spirit of Halloween with this delicious Toffee Apple recipe from well-known British chef Andrew MacKenzie. This autumnal classic has been given an unexpected twist with a popping candy frosting – the perfect sweet treat for all the family!
Preparation & Cooking Time:
8 apples, unwaxed
250g of caster sugar
2 tbsp of golden syrup
15g of popping candy
* Line a baking tray with parchment paper. Evenly peel the top half of the apples - leave the bottom half with the skin on. Arrange the apples on top of the tray and push a lolly stick into the bottom of each one.
* For the caramel, place a heavy-based pan over a medium heat and add 2 tablespoons of water, the caster sugar and golden syrup. Using a sugar thermometer, bring up to 140°C or hard-crack stage.
* Once it reaches 140°C, stop the caramel from colouring further by putting the base of the pan into cold water for a few seconds, taking care not to let any water seep into the caramel. Do not cool the caramel for too long as you will need to be able to dip the apples into it.
* Tip the popping candy into a small bowl. Dip the peeled half of each apple into the caramel to completely cover the exposed flesh. Allow to set for 30 seconds then dip into the popping candy.
* Place the toffee apples onto parchment paper and allow the caramel to harden before serving.
* For more Great British Chefs recipes like this, visit www.greatbritishchefs.com.