Toffee Apples.
To-Day's R.ecipe.
Ingredients: Apples. Small wooden skewers. Half a pound of Demerara sugar. Half a cupful of water. One teaspoonful of glucose. A squeeze of lemon juice. Put the sugar and water into an enamelled saucepan, and stir over a gentle heat till the sugar has dissolved. Then stir in the glucose and lemon juice and bring to the boil. Allow to boil till the syrup becomes brittle when tested —that is, breaks off crisply when a spoonful is dropped into cold water. Choose small, rather hard , eating apples, and wipe them. Take out their stalks and in place of these stick in the little wooden skewers. Now dip each apple into the prepared syrup while it is still hot, and stand on a rack to dry. You can repeat the dipping process, according to how much coating of toffee you like on the I apples. -
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340720.2.153
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20362, 20 July 1934, Page 10
Word Count
148Toffee Apples. Star (Christchurch), Volume LXVI, Issue 20362, 20 July 1934, Page 10
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