TOFFIE APPEL RESEPTE

TOFFIE-APPELS

Helena Kruger

Maak dié toffie-appels ‘n paar dae voor die tyd en bêre dit in ‘n droë, lugdigte houer.

8 klein tot middelslag- rooi appels
• 470 ml (400 g) suiker
• 10 ml asyn
• 75 ml gouestroop
• 25 ml botter
• rooi koskleursel

1 Was die appels, droog dit af en druk ’n stokkie by elkeen se steeltjiekant in.
2 Verhit al die ander bestanddele saam. Voeg 125 ml water by en roer tot die suiker opgelos het. Vee kristalle teen die kastrol se kant met ’n klam deegkwassie af.
3 Verhit tot kookpunt en laat prut tot 138 ˚C op ’n suikertermometer, of tot ’n bietjie van die mengsel wat in ’n bakkie met koue water gedrup is, ’n harde, bros balletjie vorm. Haal van die plaat af en sit die kastrol in ’n wasbak met koue water om die kookproses stop te sit. Sit dan die kastrol op ’n werkoppervlak langs die appels neer.
4 Doop elke appel in die toffie en bedek goed. Pak die toffie-appels op ’n skinkbord wat met waspapier gevoer is. Wanneer die toffie hard is, draai die toffie-appels in sellofaanpapier toe en knoop ’n kleurvolle lint daarom vas.*Idees* 5.3.13
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/toffie-appel-resepte.html

 Helena Kruger

ROOI TOFFIE APPELS
Rooi appels
500 g suiker
100 g glukosiepoeier
125 ml water
30 g botter
5 ml rooi voedselkleursel
Metode:

Gooi suiker, glukose en water saam in ‘n pot. Bring tot by kookpunt vir 8 tot 10 minute. Haal van stoof af, voeg botter en rooi voedselkleursel by. Druk ‘n sosatiestokkie in elke appel en doop die appel in die sous.5/5/11 Mardi 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/toffie-appel-resepte.html

  

Dalene Brits 

Goeie wenk wat ons van 'n kosmater gekry het is:
Junitta Bruwer Yolande di geheimpi vi toffie appels is, jy moet n bak yserige water byderhand he. Sodra jy klaar jou appel in die stroop gedoop het dan doop jy dit in die yserige water. Jou stroop raak dan dadelik hard op di appel.  

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/toffie-appel-resepte.html

Helena Kruger TOFFIE APPELS 30 middelslagappels 30 stokkies 1 liter (4 k) suiker 375 ml water 1 ml sout 250 ml (1 k) gouestroop rooi kleursel Metode: Was en droog appels af en steek stokkies stewig by die stingelent in. Los suiker op in water, voeg sout en stroop by en kook tot die ligtekraakstadium (143 oC). Voeg kleursel by en roer. Dompel appels in warm mengsel (hou dit warm terwyl daarmee gewerk word, maar moet dit nie kook nie.) Laat die oortollige stroop afloop en plaas die appels met die blom-ent op gesmeerde botterpapier. Sal hard wees binne 'n paar minute. (Ligtekraakstadium : as 'n bietjie van die mengsel in koue water gegooi word en ligweg kraak). Helena Feb 2010 ♥ http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/toffie-appel-resepte.html

GEKLEURDE TOFFIE APPELS      

Robyn Long shared Heather Pettit's photo.
How to Make Hot Purple Candy Apples (or any other color!!)
Ingredients
6-8 medium apples (washed, dried & stems removed)**
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp vanilla extract
2 Tbsp white food coloring (I recommend Gel Paste)
1-2 tsp. of you color of choice - the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks or short dowels)
INSTRUCTIONS
Combine the sugar, corn syrup, and water in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.
Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient!
While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right?
When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Then add the white gel paste and whatever color you want the apples to be... for me it was pink (and later on, orange.. but that was two different batches!). Stir it gently to get the color evenly incorporated.
You'll want to work quickly because the candy will start to cool immediately. As soon as the colors are evenly mixed in, begin dipping your apples.
I like to tilt the pot to get them really well coated, then let the excess drip off for a few seconds. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!
It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky!  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/toffie-appel-resepte.html 


Neon Pink Candy Apples 

{SWEET}:

Supplies:
Apples (small or medium are perfect for little hands)
2 Teaspoon White Food Coloring
2 Teaspoon Hot Pink Food Coloring
Wooden/ Paper Sticks
1 Teaspoon Vanilla extract (or different flavor)
Silicone Spatula
Baking Sheet or Parchment Paper
Cooking Non-stick Spray
Candy Thermometer
1/2 Cup light Corn Syrup
1 Cup Water
3 Cups granulated Sugar

Step 1:
Wash apples, REMOVE stem, and make sure they are completely dry. Insert the sticks and set them aside. Prepare the baking sheet with cooking non-stick spray, wax paper, or parchment paper, this is where the apples will cool.
Step 2:
Find a sturdy, thick, medium size, pot and place candy thermometer on side but be sure not to have it tough the bottom of sauce pan. Next, spray your 1/2 cup measuring cup with cooking spray BEFORE pouring in the light corn syrup.
Then place the water, light corn syrup, sugar, and food coloring in pot. Sir mixture on stove with medium to high heat, then wait until the candy mix comes to a boil.
I used the Americolor Bright White soft gel food coloring .75oz bottle, and the Americolor Electric Pink soft gel food coloring, .75oz bottle. You can trade the pink out for any color to make a different bright opaque color when combined with the bright white food coloring gel.
Step 3:
Once candy mix reaches 300-302 degrees F or the (hard crack candy phase), depending on your stove it show be about 15-20 minutes, keep your eye on it you do not want to burn the candy. Do not let mixture over boil out of pot.
Step 4: Then when candy mix reaches 302 degrees F, stir in your Vanilla, or whatever flavoring you purchased for project.
Step 5:
Quickly dip each apple, let excess drip off then place on baking sheet to cool.

WARNING: be careful, candy is very hot and kids should not help with this stage.

Step 6:
Store at room temperature, DO NOT store in refrigerator....outer candy coating will become sticky and 'liquify' and you will have a mess.
Step 7:
Package them in cellophane wrap, saran wrap, or box them to give as treats. These are a great idea for birthday parties, valentines day, candy dessert bars, baby/ bridal showers, breast cancer awareness month, cheerleading, carnival themes, weddings, bacherlorette, sorority sister gifts etc. They last for about 3-7 days, keep out of sunlight.
(Sweethaute.blogspot)
*Lekker Resepte vir die Jongergeslag* 

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