TIPS FOR TOFFEE APPLE MAKING
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 100 ml 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 until it becomes brittle.
Posted by Michaela Hunt