This weekend we’re going to a bonfire party and to celebrate I’ve made a Baileys cheesecake, toffee apples and chocolate dipped apples. To be honest I don’t really like toffee apples and chocolate apples. My memories of them when I was a child was that the apple used to be horrible and bruised when you bit into it, so by making my own at least I knew the quality of the apples. The chocolate double dipping process was trickier than I was expecting. As I tried to put the milk chocolate topping on the white chocolate was sliding off! Chopsticks made great sticks. For both of the recipes make sure before you start swirl all the apples in hot water then dry them to rid of the wax.
Chocolate Double Dipped Apples
- 6 small apples
- 300g white chocolate
- 300g Milk chocolate
- 1 pot of sprinkles
1) Heat white chocolate gently in a bain marie. Once chocolate has melted swirl apple in chocolate until it is coated. Once dipped place on baking parchment.
2) Allow to chill and set in the fridge. Repeat the chocolate dipping process with the milk chocolate then roll in sprinkles while chocolate is still molten.
Toffee Apples From Garden Cookbook
- 6 small apples
- 225g demerara sugar
- 1 tbsp golden syrup
- 30g butter
- 2tsp lemon juice
- 4 tbsp water
1) Gently heat all the ingredients in a heavy based saucepan until sugar has dissolved. Bring to the boil and rapidly boil for 5-10 minutes.
2) Have a jug of cold water on standby. Every minute or so during the boiling, test the toffee by dropping a small amount into the water. When the toffee instantly turns into a crisp thread it’s ready. Take off the heat.
3) Dip the apples into the toffee using the same swirling technique as above. Once coated did immediately into a bowl of ice cold water to set the toffee. If the toffee hardens and you struggle to coat the apple, but the toffee back onto the heat.