Honeyed Toffee Apples

An old fashioned favourite - great for this time of year, a sweet treat to enjoy while you’re sorting our next years vegie garden seeds.

Recipe - Honeyed Toffee Apples

200g caster sugar
6 tbsp water
6 of your favourite apples, red or green
100g Liquid Honey - Golden Nectar Real Leatherwood or Golden Bee Honey
1 teaspoon white vinegar

Add the sugar and water to a medium saucepan and heat gently until the sugar has completely dissolved, without stirring. Tilt the pan from side to side to encourage any patches of sugar that will not dissolve.

While the sugar dissolves, wash and dry the apples thoroughly then press a lolly stick (or we’ve use wash tree twig) into each apple.

Add the honey and vinegar to the sugar syrup then increase the heat slightly and cook the syrup, still without stirring for 4-5 minutes until the syrup begins to darken slightly, become toffee coloured and reach 149°C (300°F) on a sugar thermometer. Or test by dropping a little syrup into a mug of cold water, it will quickly form brittle strands when ready.

Take the pan off the heat, stand the pan in a sink filled with a 5 cm (2 inch) depth of cold water for a couple of minutes to stop the toffee overheating. Take the pan out of the water then dip the apples into the toffee, one at a time, tilting pan slightly as less and less toffee is left in the pan and stand coated apples on a baking sheet. By the 6th apple you may need to warm the toffee slightly so it liquefies again. Leave to cool and harden.

Tip: The toffee may begin to soften after a few hours if left at room temperature, wrapping in cellophane helps to keep it firm and brittle