Toffee Apples
INGREDIENTS: Eating apples - 6-8 medium wiped, Demerara sugar - 450 g (1 lb), Water - 150 ml, Butter - 75 g (3 oz), Cream of tartar - * tsp, Treacle - 110 g (4 oz), Golden syrup - 110 g (4 oz).
COOKING: 1. Push a wooden cocktail stick into each apple core, making sure they are secure.
2. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil.
3. Boil until the temperature reaches the soft crack stage 143C (290F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir.
4. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day
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