AWW FOOD • ISSUE TWENTY FOUR
DID YOU
KNOW?
Toffee apples are an
age−old favourite –
well, they might not
be that old. One story
goes that they were
invented by chance in
1908 by a Newark, US,
candy maker called
William Kolb. When
concocting a sugary
cinnamon potion for
Christmas, he dipped
apples in the red
liquid and thenplaced
them in his window
for promotional
purposes. He then
sold them for five
cents each – they
quickly caught on.TOFFEE APPLES
PREP + COOK TIME 40 MINUTES (+ STANDING)
MAKES 12If you have a sugar thermometer,
you can use it in this recipe.12 small red or green apples (1.5kg)
12 x 20cm−long wooden sticks,
available from craft shops
4 cups (880g) caster sugar
1 cup (250ml) water
⅓ cup (80ml) glucose syrup
red or green food colouring
(depending on colour of apple used)1 Line two baking trays with
baking paper.
2 Wash apples under cold water;
stand on a wire rack until completely
dry (don’t rub apples with a cloth).
Push a wooden stick three−quarters
of the way through each apple from
the stem end.
3 Combine sugar, the water, glucose
and colouring in a large saucepan; stir
over low heat for 2 minutes or until
sugar dissolves. Bring to the boil;
boil, uncovered, without stirring, for
10 minutes or until mixture reaches
154°C on a sugar thermometer
(or until a small amount of mixture
“cracks” when dropped into a cup
of cold water).
4 Remove from heat; allow bubbles
to subside. Tilt pan slightly to one
side and carefully dip an apple in
toffee; twist slowly to coat apple
completely. Remove apple slowly
(air bubbles will form if the apples
are dipped too quickly).
5 Twirl apple around a few times
over pan to drain excess toffee, then
place, top−side down, on prepared
tray. Repeat with remaining apples
and toffee. Stand toffee apples at
room temperature until set.
6 Place toffee apples in paper cases
and wrap in Cellophane or place in
Cellophane bags.MARSHMALLOW TREATS
PREP + COOK TIME 30 MINUTES
(+ REFRIGERATION) MAKES 55200g butter
395g can sweetened condensed milk
1 cup (200g) firmly packed
brown sugar
¼ cup (25g) cocoa powder
2 teaspoons vanilla extract
3¾ cups (375g) plain sweet
biscuit crumbs
300g pink and white marshmallows
1½ cups (135g) desiccated coconut1 Combine butter, condensed milk,
brown sugar, sifted cocoa powder and
extract in a medium saucepan; stir
over low heat for 5 minutes or until
smooth. Remove from heat; stir in
biscuit crumbs.
2 Using damp hands, roll tablespoon
measures of mixture around each
marshmallow, pressing firmly to
enclose marshmallows. Place coconut
in a small, shallow bowl; roll balls in
coconut, place on trays. Refrigerate
until firm.“Last time I made toffees on a stick
for a kids’ party, they were devoured
by the adults before the kids got a
look in. Such is the power of retro.”
Pamela Clark, Editorial & Food Director,
AWW Cookbooks117