Per 347 g serving
Energy 1962.7kJ Energy 468.2kcal Fat 0.4g of which saturates 0.1g Carbohydrate 121.5g of which sugars 105.6g Fibre 5.4g Protein 0.6g Salt 0.08g
Place the apples on a lined baking tray and push a skewer into each core.
Place all remaining ingredients into a large saucepan over a medium heat to slowly dissolve the sugar.
Once the sugar has totally dissolved, wipe down the sides of the pan toward the sugar mixture with a wet pastry brush. This will help the toffee to stay crystal free.
Turn up the heat and boil the sugar mix to approx 150°C ( a sugar thermometer would be good for thisfor this) or the 'hard crack' stage.
Once you have reached this point, turn off the heat and very carefully dip and roll the apples into the toffee making sure each of them is thoroughly coated. Place on a lined baking tray to harden.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...