TOFFEE APPLES RECIPES
HOMEMADE TOFFEE APPLES RECIPE | BBC GOOD FOOD
Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought
Provided by Emma Lewis
Categories Snack, Treat
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Makes 8
Number Of Ingredients 4
Steps:
- 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.
- 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 150C 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.
- 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.
Nutrition Facts : Calories 278 calories, CarbohydrateContent 73 grams carbohydrates, SugarContent 73 grams sugar, FiberContent 2 grams fiber, SodiumContent 0.06 milligram of sodium
STICKY TOFFEE APPLE PUDDING RECIPE | BBC GOOD FOOD
Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream
Provided by Emma Lewis
Categories Dessert, Dinner, Treat
Total Time 1 hours
Cook Time 40 minutes
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
- For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
Nutrition Facts : Calories 452 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.26 milligram of sodium
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These unique and delicious oatmeal cookies are a textural delight: crispy on the edges, soft and chewy in the center, and studded with chunks of cinnamon-spiced dried apples and crunchy toffee bits throughout.
From loveandoliveoil.com
Total Time 45 minutes
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Total Time 45 minutes
- Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.
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From tasteofhome.com
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Category Side Dishes
Calories 137 calories per serving
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Calories 137 calories per serving
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