Salted toffee apples
HANDS-ON TIME 25 MIN, PLUS 30 MIN SETTING
Keep the toffee apples in a cool place for up to 2 days, covered with baking paper.
•8 little red eating apples
•500g caster sugar
•2 tsp white wine vinegar
•1 tbsp golden syrup
•2 tbsp single cream
•1/2 tsp sea salt flakes, plus extra
YOU’LL ALSO NEED…
•8 wooden skewers, chopsticks
Or cleaned twigs from the garden (pictured); baking tray lined with compostable baking paper
USEFUL TO HAVE
Digital probe/sugar thermometer
1、 Wash the apples thoroughly and pat dry with kitchen paper. Pierce each apple throughout the center at the stem using a skewer or twig, then put aside.
2、 Put the caster sugar, white wine vinegar, unsalted butter, golden syrup and 150ml cold water in a heavy-based pan over a low heat, stirring until the butter has melted and the sugar is fully dissolved.
3、 Turn up the heat to medium-high and bubble until the mixture turns deep gold (or until a sugar or digital probe thermometer reaches 140°C) — about 15 minutes. Take the pan off the heat, then quite carefully stir in the cream and sea salt flakes.
4、 Dip each apple at the toffee mixture, with the skewer/twig to flip it to fully coat. Put the coated apples on the prepared baking dish, sprinkle with a small amount of extra sea salt, then depart for a minimum of 30 minutes to set (see Make Ahead).
PER SERVING 265kcals, 4.6g fat (2.8g saturated), 0.6g protein, 54.9g carbohydrates (54.9g sugars), 0.2g salt, 1.2g fiber
See Loose Ends (p46) for ideas to consume single lotion