Page 18 - Real Rochdale Issue 23 August 2024

TOFFEE 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 Ingredients for chocolate dipped
apples
• 4 pink apples
• 4 lollipop sticks • 4 apples (green or pink)
• 100g caster sugar • 4 lollipop sticks
• 75ml water • 200g chocolate (milk or white)
• 30g golden syrup • Decorations such as crushed
• 1 tsp lemon juice oreo biscuits, crushed Biscoff
• Red food colouring 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.
Chocolate dipped apples:
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!). Wash the apples in warm soapy water Once the chocolate is melted, dip the
and dry them. Remove the stalks and apples one at a time gently twirling the
After around ten minutes scoop out a little of the toffee and drop it in to the bowl gently hammer the lollipop sticks into apple around for a couple of minutes
of cold water. It should set immediately if it’s ready. If it doesn’t keep simmering it the space where the stalks were. as the excess chocolate drips off, then
for longer until it does. sprinkle with your chosen decorations.

Melt the chocolate in short bursts of 15
Carefully add the lemon juice (this may spit a bit) and stir in a small amount of red seconds in the microwave. Use a glass Once set both types of apples will keep
food colour (I use a paste colour). Keep adding small amounts until the toffee is a bowl for the chocolate as a plastic bowl, for a couple of days but the toffee
rich red colour. even when dry, can still hold water apples will go soft by the second day.

which spoils the chocolate.
Dip the apples one at a time gently swirling the apple for a minute then putting it
down to set on baking parchment.

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