Wash the apples with Hot water to remove wax. Dry well
Insert a stick
Put the sugar, water, glucose, and vinegar in small saucepan and
bring to the boil and then add food colouring.
Simmer till 155 deg exactly. Up to 158 deg when rested is Good.
About 12 minutes.
When the bubbling stops, tilt the saucepan to form a pool and rotate
the apple to coat.
Let drip and then set on a tray with baking paper.
Allow to cool and set hard.
Wrap in Cellophane.
6 Small Apples
1 cup sugar
.5 tsp Tartaric Acid (vinegar)
3 Tbs water
1 Tbs Glucose
.2 tsp red food colouring
Quality Sugar thermometer is a must.
A lot of people have tried and failed at toffee. Just accept you
will need a couple of tries to master the skill. Temperature is so
important but so is how you bring it up to temp. A thick walled pot
can take the toffee 10 degrees past really easy. A thin pot allows a
bit more temperature control but can easily burn on the bottom and
edges. I like a thick walled pot as it does tend to burn less. Say,
bring it up to 145 deg and take it off the heat. See how much extra
energy your pot adds. Say 5 degrees. This is pretty normal. Then
move on from there. Creep up on the temperature. Try to find small
apples. Woolworths sell apple minis for kids snack. Ideal. Less
apple and more toffee is correct.
I really like making my own lollies. Little cup cake liners with
different colours and sprinkles. Or just lay out a sheet of baking
paper and drop on different size droplets. For a praline line a tray
with baking paper and then pour on the toffee and tilt side to side
to thin out.
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