Caramel Toffee Apples
1Place sticks into the middle of your apples and place in fridge, the colder the apple the better to help set quickly.
2Place sugar, glucose syrup, condensed milk and butter into your slow cooker and stir well.
3Place tea towel and lid on and cook on high
4You 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.
5Stir every 10-15 minutes.
6Continue 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.
7Add your vanilla essence and mix well.
8Take apple, I like to dry it again, and coat in caramel.
9Remove excess from bottom but not too much and dip into nuts.
10Place on a greased lined tray to set.
1If you forget to stir often a crust forms around the edge but do not panic, just stir well and it will melt back in.
2Butter will sometimes separate but just stir and as it cooks it will mix in
3Make sure your apples are cleaned to remove wax or the caramel won't stick
4Make sure your apples are dry or air bubbles form
5Any left over caramel, place in a greased lined tray to set and then cut into squares with a sharp knife for a nice fudge
Submitted by Karen Stuckings