Recipe: Devilishly Delightful
With more and more grown-ups joining in with the annual spooktacular, serve up these tempting sweet treats with a sophisticated twist
• 6-8 small Braeburn apples
• 45g salted butter, at room temperature
• 50g golden syrup
• 300g Billington’s Unrefined Golden Caster Sugar
• 80ml water
• 200g roasted chopped hazelnuts (optional)
1. Line a baking tray with baking parchment.
2. Place the apples in a large heatproof bowl, pour over boiling water to cover completely and then remove the water. This takes off any wax coating from the apples
and will help the toffee to stick to the apples.
3. Polish the apples dry with kitchen paper, twist off the stalks and push a toffee apple stick or birch stick halfway into the core of each apple from the stalk end.
4. Melt the butter in a saucepan, add the golden syrup
to it and set aside for later.
5. If you wish to add some roasted chopped hazelnuts have these at the ready in small bowls.
6. Place the golden caster sugar and water in a large heavy-based saucepan and stir constantly over a low heat with a wooden spoon for 3-5 minutes until the sugar has dissolved and there are no crystals. Add the reserved butter and syrup mix to the saucepan and stir completely to mix. Bring to the boil with a sugar thermometer resting in the mixture.
7. Do not start to stir until the mixture reaches 149°-154°C (hard crack stage) as the sugar may crystallise – this will take about 10-15 minutes. At this point, when the temperature on the sugar thermometer reaches 149°-154°C work quickly to remove the saucepan from the heat then tilt it, and carefully dip the apples, one at a time, in the toffee. Twirl as you dip, to completely cover. Let any excess drip away before placing on the parchment-lined baking tray to harden. You can part dip the toffee apples in the crushed roasted chopped hazelnuts nuts if you wish.
8. Once set, store the toffee apples in an airtight container in a dry place, or wrap in a cellophane bag. Eat within 24 hours before the toffee softens.
This brilliant autumnal recipe has been created by cake maker extraordinaire and food stylist Juliet Sear (www.julietsear.co.uk), who is a great friend and fan of Billington’s!
• Billington’s unrefined natural cane sugar is carefully produced by growers in Mauritius. Its unique production method locks in the natural molasses of the sugar cane adding a rich flavour to your baking and recipes.
• For more delicious recipes and information on Billington’s range of unrefined sugars, visit www.billingtons.co.uk