Toffee Apples Recipes

Ingredients :

20

4 cups

1 cup

1/2 tsp

1/4 tsp

2-3 tsp

red apples

sugar

water

cream of tartar

amaranth powder or

liquid food color

1. Wipe apples thoroughly with a clean, dry towel.
2. Push a stick or skewer into stem of each.
3. In a large heavy covered pan, heat sugar and water slowly until boiling and sugar dissolves.
4. Add cream of tartar and amaranth powder.
5. Boil, uncovered, to 130C on a sugar thermometer, or until a teaspoonful of the syrup cracks when drizzled into cold water.
6. Remove from heat, twist about half the apples, one at a time, into syrup to coat.
7. Drain and place on greased baking tray.
8. Heat remaining syrup again until boiling.
9. Remove from heat and coat remaining apples, cool until set.
10. Wrap in cellophane and tie with ribbon, if desired.

Makes about 20

Amaranth powder is the red coloring once used by pharmacists in the preparation of medications. Your local chemist may have a jar, so stock up (a little goes a long way) for professional-looking toffee apples. Otherwise, use liquid food color, cochineal, or red powdered Chinese food coloring available from Asian provision stores.

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