6 small Cox’s apples
250g caster sugar
You will need 6 wooden chopsticks
- Snap the stalks off each apple and ram a chopstick into the bottom of each,
- halfway up into the fruit.
- Lay a piece of baking paper on a flat work surface, then put the sugar with the water in a medium-sized saucepan over a medium heat and bring up to a brisk simmer. It’s essential that the pan is clean and
- there are no foreign bodies in the bottom of it, as the sugar will crystallise
- instead of turning to caramel.
- After 10 minutes or so you will notice that the sugar is beginning to brown in patches. This means you will need to swirl the syrup so that it colours evenly; do not stir it. The desired colour is that of a pale hazelnut (cooked darker, it will become very bitter and children do not like these tastes). You will need to cook it for a further 3–4 minutes to achieve the required colour.
- Turn off the heat and tilt the pan so that the caramel goes to one side. You have to work quickly now, as the caramel will still keep on cooking, its taste changing all the time. Holding each apple by the stick, twist it to cover it with a layer of caramel, then hold it upright and twist it slowly a few times; keep twisting so that the caramel doesn’t slide off. Upend it on the baking paper.
- Repeat with all the apples. The last one might be a bit lumpy – more sugar for some lucky blighter. They are ready the minute the caramel makes a hard sound when tapped with a spoon.
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