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 English Toffee Apples
'It seem't to we all Dev'n
must be to Tavvystock Goozey Vair' so the song goes. Tavistock Goose Fair is
the 2nd largest in England, No.1 place goes to Nottingham. Goosie Fair
started in the 12th century. There is a popular saying 'If you eat goose on
Michaelmas day you will never want money all year round.' It's a day when
country comes to town. This was always one of my favorites growing up.
Autumn is here and Michaelmas is around the corner.
TOFFEE APPLES You will need a large heavy-based pan, wooden lolly sticks and
a large greased baking tin.
12 small crisp eating apples
1lb white/soft brown or
Demerara (my favorite) sugar
2oz butter
1 tablespoon
Tate & Lyle Golden Syrup
2 teaspoons
Sarson's vinegar
1/4pt water
Wash and dry apples, push stick into each stalk end.
Put all remaining ingredients into large pan, stir over gentle heat until
sugar is dissolved, then boil rapidly for 5 mins. Stir just a little.
The syrup in the pan has to boil until it comes to the 'hard ball' stage
(265degF when you remove from the water and feel it between your fingers and
thumb its hard ball, but still chewy) This means that when a little of the
syrup is dropped into a jug of ice-cold water it forms a hard ball and this
tells you when your toffee is ready. Go on boiling until this point is
reached.
Remove pan from heat and, as quickly as possible, dip the apples. Twirl them
around for a few seconds, shake off the surplus and put on to the greased
baking tin to set. If the toffee starts to set in the pan, gently heat it
again.
When cool, close your eye's and take a bite, you will be back to your
childhood again!
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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