Monday, 3 October 2016


Salwaa Smith - Cape Malay Cooking & Other Delights
#capemalaycooking #capemalaycooks

6 Granny Smith apples
2 cups sugar
3/4 cup water
1 teaspoon vinegar
1 tablespoon red food colouring
Wipe the apples with kitchen towel. Push a wooden skewer or lolly stick into the stalk end of each apple. Lay out a sheet of baking parchment / greaseproof paper and place the apples on this, close to your stove. In a heavy base saucepan add the water and sugar and cook over a medium heat. Cook without stirring until it reaches hard-crack stage or hardens into a ball when dropped in a jug of cold water. I usually boil the sugar and water for 30 -45 minutes over medium heat. Stir in the food colouring and vinegar and cook a further 10 minutes. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment/greaseproof paper to harden. © Cape Malay Cooking

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