الروبوت عصام خيار ثنائي Ah, sticky toffee apples are such a taste of my childhood and I couldn’t resist making them for my BBC Three Counties Radio show on Sunday, in time for Bonfire Night this week.
http://asandoc.com/?dwonsnow3=%D9%85%D8%AC%D8%A7%D9%86%D8%A7-%D8%AB%D9%86%D8%A7%D8%A6%D9%8A-%D8%A7%D9%84%D8%AA%D8%B7%D8%A8%D9%8A%D9%82-%D8%A5%D8%B4%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1&8b9=bc You can listen to the 4 minute audio recording of me preparing these lovely toffee apples in my kitchen by clicking here:
http://urbanswimmingpools.com.au/?isehs=%D9%88%D8%B3%D8%B7%D8%A7%D8%A1-%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1-%D9%83%D8%B3%D8%A8-%D8%A7%D9%84%D9%85%D8%A7%D9%84&ae8=e3 You can also listen back to the whole show, with brilliant Michelin star chef Tom Kerridge here on BBC i-player.
اذهب الآن The apples are extremely easy to make – although I would certainly be very vigilant as to when and how you involve your children because it does involve making a scaldingly hot syrup, which is boiled up to 140C.
ingenjör jobba hemifrån This recipe also makes a slightly softer toffee than I am used to from store-bought toffee apples – and Archie certainly appreciated the easy-to-bite sticky soft coating!
http://craigpauldesign.co.uk/?izi=%D8%B7%D8%B1%D9%8A%D9%82%D8%A9-%D8%A7%D9%84%D8%A7%D8%B3%D8%AA%D8%AB%D9%85%D8%A7%D8%B1-%D9%81%D9%8A-%D8%A7%D9%84%D8%B0%D9%87%D8%A8-%D8%B9%D9%86-%D8%B7%D8%B1%D9%8A%D9%82-%D8%A7%D9%84%D9%86%D8%AA&4a1=b4 Makes 6 apples
Preparation time 5 minutes
Total cooking time 20 minutes
منتدى الأسهم السعودية 6 Granny Smith apples
6 skewers/ lollipop sticks
225g demerara sugar
1 large tbsp butter
½ tsp white wine vinegar
- Boil some water and leave the apples to soak in it for a couple of minutes to remove the wax coating. Take out the stems and skewer the apples from the top side.
- In a saucepan, mix together the sugar and water and bring the mixture to the boil. Simmer for 4-5 minutes, until the sugar is fully dissolved.
- Add the butter and vinegar and keep boiling until the syrup reaches the “hard crack” stage. You can tell this when a sugar thermometer reaches 140 degrees C. If you do not have a thermometer, do not worry, there is another way of checking. Once the syrup has been boiling for around 10 minutes, it will look thick, bubbly and unctuous. Take a glass of cold water and drop a little syrup into the water. If the syrup is ready, it will immediately go hard and it will make a nice cracking noise when you break it in two. If it makes a soft noise when breaking it in two, the syrup needs a little longer.
- Once the syrup is ready, work quickly and roll the apples in the syrup, giving them a really good covering. Leave each one to rest on some baking parchment.
- The apples are ready to eat within minutes as the toffee hardens almost instantly. If you are not eating them straight away, cover the apples with clingfilm once they are hard and they should last a couple of days.