Toffee Caramel Apples Recipes

CARAMEL-TOFFEE APPLE DIP

Steps:

• Spread cream cheese into a serving dish. Layer with apple dip and sprinkle with toffee bits. Serve with apple wedges.

TOFFEE / CARAMEL APPLE PUDDING RECIPE

Steps:

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside. In a large bowl, add the flour, sugar, baking powder, and a pinch of salt. In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter. Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered. For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it's making the pudding mixture watery- this is OK. Optional: Add a handful of nuts of your choice over the batter, if required. Bake for 40 minutes, or until the pudding is risen, and/or golden brown. Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself. Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.