Toffee and Chocolate Apples


Equipment

  • You’ll need 16 wooden iceblock sticks for this recipe.

Ingredients

  • 16 Pink Lady or Royal Gala apples, stalks removed
  • 1 x 375g pkt dark chocolate melts
  • Crushed peanuts
  • 500g demerara sugar
  • 125ml (1/2 cup) water
  • 100g butter, chopped
  • 2 teaspoons white vinegar
  • 1 tablespoon golden syrup
    1. Line 2 baking trays with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple.
    2. Step 2Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts. Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.
    3. Step 3Place the sugar, water, butter, vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.
    4. Step 4Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or “crack stage”. (If you don’t have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)
    5. Step 5Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve.