- 10 small pink lady apples
- 4 cups white sugar
- 1 cup water
- 1/2 tsp cream of tartar
- 2 tsp red food colouring
- 10 wooden sticks
Wash and dry the apples. Remove stems and push the sticks into the base. Set aside on a baking tray lined with baking paper.
In a medium heavy based saucepan add the sugar and water over a low heat. When the sugar is dissolved, stop stirring the mixture and bring it to the boil.
Use a pastry brush dipped in water to brush down any crystals that have formed on the sides of the pan and then stir in the cream of tartar and food colouring.
Reduce heat to low and simmer the toffee for 20 minutes until it gets to hard crack stage.
Turn off the heat and tilt your pan to dip the apples in the toffee. Stand the apples head down on the baking paper and leave to set at room temperature.
- Hard crack stage will measure at about 146°C to 154°C on a sugar thermometer. Alternately you can drop a few drops into a glass of cold water and pull the pieces out and break them. If they crack, you are ready to dip your apples.
- It's a good idea to wear gloves when dipping the apples as you don't want to get that toffee on your skin. It will burn you faster than you can get it off.
- I have been known to colour these in footy team colours for fun.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
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