Ingredients
Method
1.Preheat oven to 120°C. Line two 12-hole mini muffin pans with paper cases. Use baking paper to line an oven tray.
2.Cut unpeeled apple into 5mm cubes. Put the apple cubes and lemon juice in a small bowl; mix together with a small spoon. Place the apple onto the lined oven tray and spread into one layer. Bake about 40 minutes or until the apple has dried.
3.Meanwhile, place sugar and water in a medium heavy-based saucepan with a pouring lip. Stir the mixture with a metal spoon over low heat until the sugar has dissolved. Turn up the heat and boil the mixture; continue boiling, without stirring, for about 10 minutes or until the toffee turns golden brown. Carefully brush the inside edge of the pan with a pastry brush dipped in some water to get rid of any sugar crystals. Turn off the heat; leave the pan until the toffee stops bubbling.
4.Spoon the apple into the pan holes. Pour the toffee slowly over the apple. Leave the toffee for about 10 minutes.
5.Cut 12 paddle pop sticks in half. Place half a stick, with the cutside down, in the centre of each toffee apple. Leave to cool.
An easy way to make sure your toffee is cooked to the correct stage and will set hard, is to use a sugar thermometer. Toffee should reach 149°C (“hard crack” stage) on the thermometer. Red delicious are the best apples to use for this recipe.
Note
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