Remember remember the 5th of November!
Make sure your Bonfire Night party gets off to the right start with my favourite tried and (very much) tested home made toffee apples. (Courtesy of BBC Good Food Guide).
Home Made Toffee Apples
- 8 Granny Smiths Apples
- 400g golden caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick (incredibly important!). Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
- Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
A really nice ending to a wonderful evening is to hand out small gifts, and what better gift than showing off your clever culinary skills! Bonfire night just wouldn’t be complete with out Bonfire toffee! Another of my favourite recipes is below, this is a really easy recipe, great for those starting out in toffee making!
Home Made Bonfire Toffee (also know as Plot Toffee)
- 4oz (100g) butter
- 8oz (200g) sugar
- 4oz (100g) treacle
- 4oz (100g) golden syrup
- Melt the butter in a saucepan over a medium heat.
- When melted stir in the sugar, syrup & treacle.
- Boil steadily without stirring until the mixture reaches the ‘hard crack stage’. To test this simply drop a teaspoonful of the hot mixture into a saucer of cold water. If the toffee starts to harden then it’s ready. If it doesn’t, keep boiling and testing it until this stage is reached. The longer you boil the mixture the harder the toffee will become, but keep the heat at medium so it doesn’t burn.
- Once ready pour the toffee mixture into a lightly greased baking tray and leave to cool.
- Once cool, break into pieces with a toffee hammer and serve or wrap in cellophane bags to give as a gift.
Remember take extra care as the mixture will be extremely hot.