Ingredients

  • Four medium-sized eating apples (such as Royal Gala or Cox)
  • 100g caster sugar
  • 100ml water

Method

  1. Gently dissolve the sugar in the water. (Avoid stirring as this will crystallise the sugar.) Once the syrup is clear and all the sugar has dissolved, increase the heat and carefully boil the sugar mix until it begins to caramelise.
  2. Remove the caramel from the heat when it is a golden colour. Swirling the pan helps the caramel to come together and reduces the bubbles.
  3. Once it has stopped bubbling dip the apples into the toffee.
  4. Experiment with different toppings. Try coating in chopped nuts, crushed honeycomb, or add sea salt to the caramel before dipping the apples.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 8 October 2014

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