It is that time of year again!! visit the dentist, and pull out the toffee pan as it is BONFIRE NIGHT!
Last year – I shared the gum breaking joys of Grandma Dora’s bonfire toffee…still a must I glad to say in our household (note to self: when exactly is that diet going to start!)
My wonderful, colourful Grandma Dora has been a huge inspiration for me, but her legacy of colour, pattern and hit family recipes live on and her influence on my style is obvious to anyone who knew her.
So this year I am going to share recipe number 2 – TOFFEE APPLES – best made with mini British Apples (of course) – we used our surplus from the Apple Bobbing antics of our Halloween Party…
DORA’S TOFFEE APPLES
Ingredients
225g demerara sugar
110 ml water
A drizzle of vinegar
2 tablespoons of golden syrup
25g butter
6 best English apples
6 wooden skewers
An oiled (or lined with baking paper) baking tray
Put the water and sugar into a heavy bottomed saucepan
Heat gently at first, stiring, until all the sugar is completely dissolved.
Add the vinegar, golden syrup and butter and bring to a vigorous boil.
After about 10 minutes it will reach the “hard-crack” stage – which means it hardens into a ball when you drop a teaspoon of it into a jug of cold water.
While the syrup is cooking, pierce each apple with a wooden stick.
When the toffee is ready, dip each apple into the pan toffee, coating it completely in the gorgeous golden goo!
Place on the baking tray to set and cool.
Wrap with pretty cello wrap or grease proof white paper and ribbon as little bonfire gifts.
THEN BRUSH YOUR TEETH WITH VIGOUR!







