Enjoy making the past-time treat of Toffee Apples with Opies, deliciously sweet and very satisfying.
6 Wooden Skewers or Ice Lolly Sticks for holding the apples
400g Demerara Sugar
½ teaspoon of vinegar
2 tblsp Opies Stem Ginger syrup (taken from the jar)
40g Opies Stem Ginger in Syrup, chopped
- Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, butter and Opies Ginger Syrup.
- Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
- While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is read add the chopped stem ginger, then dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
- Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a couple of days, wrap the apples in cling film.