Toffee Apples!

I really enjoy Halloween so I thought it would be fun to share a toffee apple recipe. Around this time of year, I really crave toffee apples because they remind me of my childhood. When I went to fairs around this time of year, I had a hard time choosing between toffee apples and cotton candy!

This recipe was originally published in Good Food Magazine (2009)

Ingredients

8 Granny Smith apples

400g golden caster sugar

1 tsp vinegar

4 tbsp Golden Syrup

Method

1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

If you give this recipe a go, do let me know how you get on. Be careful not to burn yourself on all that boiling toffee!

Recipe request

I tried macarons for the first time on Saturday. Now I am looking for a recipe so I can make them at home! I am not interested in pre-made cases, I would prefer to know how to make these completely from scratch. So if anybody could help me out, I will be very grateful.

Also, in February I will be looking to buy the matching white Wonder Cookie headbow by AP. I just got the dress. I am only interested in the white colour one. I have seen it online for 50 euros which I thought sounded a bit steep. If you spot it for a cheaper price, please message me!

Jam making

Out of the blue a few months ago, I decided I would like to try making jam. I found an easy, hassle free recipe and a few days ago I finally got around to making my jam. I even bought some scones in English Afternoon Tea anticipation. Sadly, I was not happy with the results but I may give it another go sometime. I could taste the liquid pectin which is not very nice. The main problem was trying to get the plums to liquidise. I liked the idea of plum jam but if anybody else would like it, you may need to removed the skins off the plums first.

The recipe I used was from a Sainsbury's magazine that came free in the post. It is very simple, freezable and requires no cooking at all. I think this recipe was designed to be used in a hurry. If you have the time, try searching for one that includes cooking.

Sadly, I am unable to find the exact recipe I used online so I shall have to type it up.

No-cook, freezer friendly jam

Makes 2 litres (you may want to halve the quantities because this makes a lot)

Once defrosted, keep in fridge an use up in 3 weeks, chances are you will need to freeze at least a little of the jam.

600g blackberries (or substitute for other soft fruits like raspberries, strawberries or cherries. If the fruit has stones you will need to allow for this)

1kg caster sugar

250 bottle of liquid pectin (found on home baking aisles of most supermarkets. I found mine by the sugar)

2tbsp freshly squeezed lemon juice

1. Place the blackberries in a large mixing bowl and use a potato masher to crush them

2. Fold in the caster sugar then add the pectin and lemon juice and stir until well combined

3. Pour the jam into the sterilised containers/jars, put the lids on and stand at room temperature for 24 hours

Done!

You can freeze this jam for up to a year. Make sure the jam is fully defrosted before using.

This is a very basic recipe and for me it did not work very well but if you are feeling lazy this is probably the easiest jam recipe. Like I said, when I tried mine I could taste the liquid pectin so next time I may adjust the quantity a little. It probably didn't help that I used plums and on the pectin bottle it said it was for raspberry and strawberry jam ^_^ If I had used strawberries, it may have tasted a lot nicer so please don't be put off!

My husband James liked the jam I made. He said it was very sweet but overall quite nice. The jam set really easily and the only real hassle was mashing up some very firm plums. Next time I plan to make blackberry jam. I predict that this batch will be more successful. I hope. :)