.jpg)
Substitution for Demerara Sugar: Turbinado Sugar (Sugar in the Raw)
Conversion: 225 g demerara sugar = 8 oz
225 g demerara sugar = 17.9 Tablespoons (1 tablespoon = 12.55 grams)
Conversion: 25 g butter = 1.75 Tablespoons
Ingredients:
For the toffee coating:
225 g demerara sugar
110 ml water
0.5 tsp vinegar
2 tbsp golden syrup
25 g butter
6 apples
6 wooden skewers, for holding the apples – ice lolly sticks will do
Procedure:
1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C or 280.4F) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
3. Add additional toppings if desire.
4. Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for a day or two, wrap the apples in cellophane.
Recipe Author: Unknown
Photo By: www.glorioustreats.com
Photo Retouched By: Recipe Spy
Source: http://www.shaka-zulu.com/pdf/press/2011-11-jcc.pdf