Contents:
- Editor's welcome
- Feeling good in the summer sun
- Rochdale's pancake legacy 30 years on
- Calderbrook Alpacas – The delightful world of fluffy misfits
- Rochdale “hero” completes gruelling 232- mile ultra-marathon for Jolly Josh charity
- Ogden family takes majority control of Rochdale AFC after £2m investment
- The timeless magic of Rochdale’s M6 Theatre
- Toffee or chocolate dipped apples »
- Grey & Gorgeous
- Rochdale Infirmary opens ‘Oasis Garden’
- Inside Rochdale's oldest mosque
- Sue Devaney announced as new patron of Springhill Hospice
- Remarkable 2000-year-old Roman coins found in Littleborough field will stay in the borough
- Stiffen your resolve to do more exercise
- Rochdale Shopmobility manager retires after two decades
- Contractor appointed for Touchstones transformation
- Korean sticky mushrooms with kimchi greens
- High Level’s holistic approach to addiction recovery
- All eyes on Rochdale at Tatton
- Post Office Horizon Scandal
- What's on this autumn
Autumn 2024Toffee or chocolate dipped apples
by Natasha Brown - owner of Brown’s Cakes
These recipes for toffee apples and chocolate dipped apples are perfect for an autumn treat.
Once set both types of apples will keep for a couple of days but the toffee apples will go soft by the second day. If you want the toffee crispy eat on the day that you make them. They may not last till the next day anyway!
Ingredients for toffee apples
- 4 pink apples
- 4 lollipop sticks
- 100g caster sugar
- 75ml water
- 30g golden syrup
- 1 tsp lemon juice
- Red food colouring
Ingredients for chocolate dipped apples
- 4 apples (green or pink)
- 4 lollipop sticks
- 200g chocolate (milk or white)
- Decorations such as crushed oreo biscuits, crushed Biscoff or chocolate sprinkles
Toffee apples:
Wipe your equipment down with either vinegar or lemon juice before you start to help keep the toffee clear.
Wash the apples in warm soapy water and dry them. Remove the stalks and gently hammer the lollipop sticks in to the space where the stalks were.
Prepare a bowl of cold water next to the hob for you to check the toffee in. Melt the sugar, water and syrup in a heavy saucepan over a medium heat.
When the sugar is all dissolved bring it to the boil and simmer gently for about ten minutes (be careful as hot sugar can burn skin!).
After around ten minutes scoop out a little of the toffee and drop it in to the bowl of cold water. It should set immediately if it’s ready. If it doesn’t, keep simmering it for longer until it does.
Carefully add the lemon juice (this may spit a bit) and stir in a small amount of red food colour (I use a paste colour). Keep adding small amounts until the toffee is a rich red colour.
Dip the apples one at a time gently swirling the apple for a minute then putting it down to set on baking parchment.
Chocolate dipped apples:
Wash the apples in warm soapy water and dry them. Remove the stalks and gently hammer the lollipop sticks into the space where the stalks were.
Melt the chocolate in short bursts of 15 seconds in the microwave. Use a glass bowl for the chocolate as a plastic bowl, even when dry, can still hold water which spoils the chocolate.
Once the chocolate is melted, dip the apples one at a time gently twirling the apple around for a couple of minutes as the excess chocolate drips off, then sprinkle with your chosen decorations.
Once set both types of apples will keep for a couple of days but the toffee apples will go soft by the second day.