Toffee apples
The earliest of the new season’s apples are ripe now. They are firm, and not too large, just right for making toffee apples. You will need a saucepan with a heavy base, a buttered plate and some sticks. INGREDIENTS: 250 g brown sugar . 2 tablespoons butler A small dessertspoonful glucose | breakfast.cup of water 3 or 4 apples What to do:1. Wash and dry the apples. Cut out the stalks and fit in the sticks. 2. Heat the brown sugar and water slowly in the saucepan to dissolve the sugar. 3. Add the glucose and butter. Boil all together briskly until a little dropped in cold water becomes hard. Begin to test after 4 or 5 minutes and watch carefully. 4. Dip each apple quickly into the hot toffee, remove and put on a buttered dish to set. If you have toffee left over, reheat it and dip the apples again after they are set. Return to the buttered dish.
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Press, 26 February 1980, Page 14
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161Toffee apples Press, 26 February 1980, Page 14
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