Black toffee apples
- 10 Granny Smith apples
- 850g caster sugar
- 140g liquid glucose
- 2 tubes Dr Oetker Food Colour Gel in Black
- You will also need 10 lolly sticks and a sugar thermometer
Spear each apple with a lolly stick and set aside on a lined baking sheet.
Put the sugar, liquid glucose and 350ml water into a deep-sided pan and heat gently, stirring, until the sugar has dissolved. Put a sugar thermometer in the pan, then turn up the heat to maximum. Without stirring, leave the sugar syrup to bubble until it reaches 137C – this will take up to 10 mins.
Once the caramel is at 137C, add the black food colour and gently swirl the pan to mix. If it looks like it’s crystallising, add a dash of boiling water, then stir briefly. Keep heating until the caramel reaches 150C, then turn off the heat.
Working very carefully, tip the pan so you can swirl each apple in the caramel by holding onto the stick. Carefully twirl the apple over the pan to remove the excess, then put on the lined baking sheet. Continue until you have dipped all the apples – repeat to give each apple a second coat.
Leave to cool, and serve that day. NOTE The caramel gets extremely hot. Keep children out of the way and place the pan at the back of the hob.