Sunday, 14 November 2010

Mrs Beeton's Toffee Apples

I know Halloween has been and gone, but I came across a recipe for Toffee Apples in a 1960 edition of Mrs Beeton's cookery and household management. The book is very amusing and makes me want to write some kind of subversive response to it, but that's another project entirely. The measurements in this recipe are not current, of course, but you get the idea.

Toffee Apples

These are best made in the autumn with the small slightly sour apples available at that time of year.
1 lb. sugar
4 oz. butter
2 tablesp. water
12 apples (approx.)

Wash the apples and put a clean stick into each so that it feels firm. Put all the ingredients for the toffee into a strong saucepan and allow the sugar to dissolve very slowly over a low heat. Boil to the "small crack" degree (290 F.).

Dip each apple into cold water, then into the toffee and then into the cold water. Put on to an oiled slab or buttered paper to set. Use immediately as they go sticky on keeping.

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