Any toffee mixture boiled to the hard-crack stage can be used to coat apples
in the manner described here.
2 cups Demerara or turbinado sugar
2/3 cup molasses
8 tablespoon butter
1 tablespoon vinegar
Stirring constantly, cook the sugar, molasses, butter and vinegar over medium
heat until the sugar dissolves and the butter melts.
Boil the toffee mixture
to the hard crack stage.
Protecting against shock: If an unprepared candy thermometer is put into hot
syrup, the thermometer may crack. Warm the thermometer in hot water beforehand.
After using it, replace the thermometer in hot water to dissolve clinging sugar.
Push sticks into the apple cores from the stem ends.
Dip the apples into the
toffee, twirl them around for a few seconds, then remove the apples and let them
cool, sticks in the air, on a buttered baking sheet or on buttered wax paper.
Yield: 8 apples
Posted at Recipe Goldmine by Olga 12:00:50pm 10/22/03.