Submitted by Karen Stuckings
Caramel Toffee Apples
- 15-20 Small apples washed in warm water and dried to remove wax (I like to use granny smith for tartness but you can use any apples you wish)
- Sticks for apples
- 2 cups of brown sugar, firmly packed
- 1 jar of glucose syrup (500 gm)
- 1 tin of sweetened condensed milk
- 250 gm cubed butter
- 1 tsp vanilla essence
- 125 gm pkt crushed walnuts (optional) or any decoration you wish
- Place sticks into the middle of your apples and place in fridge, the colder the apple the better to help set quickly.
- Place sugar, glucose syrup, condensed milk and butter into your slow cooker and stir well.
- Place tea towel and lid on and cook on high
- You will need the tea towel to stop condensation dripping into your caramel and you need the lid on to help get your caramel to the right temperature.
- Stir every 10-15 minutes.
- Continue this until your caramel reaches 120 Celsius or hard ball stage, this is when a small amount dropped into a glass of cold water forms a ball.
- Add your vanilla essence and mix well.
- Take apple, I like to dry it again, and coat in caramel.
- Remove excess from bottom but not too much and dip into nuts.
- Place on a greased lined tray to set.
- If you forget to stir often a crust forms around the edge but do not panic, just stir well and it will melt back in.
- Butter will sometimes separate but just stir and as it cooks it will mix in
- Make sure your apples are cleaned to remove wax or the caramel won't stick
- Make sure your apples are dry or air bubbles form
- Any left over caramel, place in a greased lined tray to set and then cut into squares with a sharp knife for a nice fudge
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