RECIPES: VALLI LITTLE. PHOTOGRAPH: JEREMY SIMONS
Keep the toffee apples in a cool place for up to 2 days, covered with baking paper.
• 8 small red eating apples
• 500g caster sugar
• 2 tsp white wine vinegar
• 50g unsalted butter
• 1 tbsp golden syrup
• 2 tbsp single cream ★
• ½ tsp sea salt flakes, plus extra
• 8 wooden skewers, chopsticks or cleaned twigs from the garden (pictured); baking tray lined with compostable baking paper
1 Wash the apples thoroughly and pat dry with kitchen paper. Pierce each apple through the core at the stem with a skewer or twig, then set aside.
2 Put the caster sugar, white wine vinegar, unsalted butter, golden syrup and 150ml cold water in a heavy-based pan over a low heat, stirring until the butter has melted and the sugar is fully dissolved.
3 Turn up the heat to medium-high and bubble until the mixture turns deep golden (or until a sugar or digital probe thermometer reaches 140°C) - about 15 minutes. Take the pan off the heat, then very carefully stir in the cream and sea salt flakes.
4 Dip each apple in the toffee mix, using the skewer/twig to turn it to fully coat. Put the coated apples on the prepared baking tray, sprinkle with a little extra sea salt, then leave for at least 30 minutes to set (see Make Ahead).
265kcals, 4.6g fat (2.8g saturated), 0.6g protein, 54.9g carbs (54.9g sugars), 0.2g salt, 1.2g fibre