26101

Bourbon butterscotch toffee apples

  • makes 8
  • A little effort
These boozy sticky toffee apples totally count as one of your five-a-day, right? Right guys!?
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*This recipe is gluten-free according to industry standards

Ingredients

  • red apples 8 small
  • double cream 250ml
  • butter 25g
  • golden syrup 125ml
  • caster sugar 300g
  • bourbon or whisky 75ml
  • flavourless oil

Method

  • Step 1

    *This recipe is gluten-free according to industry standards

    Most apples will have a very thin waxy coating which will stop the toffee sticking. To get rid of it, pour boiling water over the apples then use a dry tea towel to give them a good rub dry. Remove the stalks from the apples and stick in a lollipop stick or similar. (see cook’s notes below).

  • Step 2

    Put all the remaining toffee ingredients in a large deep pan. It’s important the pan holds a lot more than the ingredients to stop it bubbling over. Heat gently, stirring until uniform in colour, liquid, and the sugar has dissolved. Turn up the heat and bring to the boil. Boil until the temperature reaches hard-crack stage on a sugar thermometer (145C).

  • Step 3

    Take off the heat and dip and roll the apples around in the toffee, coating until you have a thin shell. Let the excess drip away, then put on a lightly oiled non-stick baking tray to set.

    *Cook's note:

    You’ll need a sugar thermometer to make proper toffee and butterscotch.

    If you want to use twigs, as we have done, make sure your twigs are from a non-poisonous species of tree. Give them a good scrub, dry well and wrap the ends in foil before piercing – it’s easier to make a little hole in the apple first. If you’re making a non-alcoholic version for children, it’s not advisable to give them twigs in case they chew them.

Nutritional Information

  • Kcals 453
  • Fat 19.9g
  • Saturates 12.2g
  • Carbs 60.8g
  • Sugars 60.8g
  • Fibre 1.2g
  • Protein 1.2g
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