Access Keys:

 
 
St Josephs Primary School, Slate Street, Belfast
Year 4 - First Communion 11 AM. Children/families should be seated in St Peter's Cathedral 10:30-10:45. | PE for this term: Monday Miss Kelly P4. Tuesday both P3 classes, P4 Mr Perry & P2 Mrs McComish/Lynch. Wednesday P2 Mrs Glackin. Thursday both P1s, P5s, P6s & P7s. Swimming - Tuesday Miss Halfpenny, Wednesday Mr Manning. | Be in your line for quarter to 9! Punctuality limits disruption to teaching 😊
open new window
pause
play
 

Ms McAllister's famous candy apples

Back to News
5th Oct 2021

Ingredients

  • 8 red apples
  • 400g caster sugar
  • 1 tsp lemon juice
  • 4 tbsp golden syrup
  • a few drops red food colouring (optional)

You will also need

  • 8 sticks , chopsticks or lolly sticks

Method

  • STEP 1

    Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)

  • STEP 2

    Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.

  • STEP 3

    Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and simmer the mixture (be careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.

  • STEP 4

    Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.