toffe apples

INGREDIENTS
1-9 SMALL TO MEDIUM APPLES WASHED AND DRIED
2-4 CUPS(1kg)SUGAR(WHITHE OR BRAWN)
3-8 OZ (250g)BUTTER
4-4 TBS WITHE WINE VINEGAR
5-4 TBS BOILING WATER
6-1/2 TEASPOON RED FOOD COLOURING

ELABORATION
1-MIX THE SUGAR ,BUTTER,VINEGAR AND BOILING WATER. MAKE
SURE THAT YOU ARE USING A SAUCEPAN THAT HAS HEAVY BASE
TO PREVER STIKING
2-ADD THE FOOD COLOURING
3-COOCK OVER A LOW HEAT
4-STIR CONULY UNTIL THE SUGAR HAS ALL DISSOLVED
5-ONCE THE SUGAR HAS DISSOLVED,BOIL THE MIXTURE FOR
10 MINUTES OR UNTIL THE MIXTURE RATCHES "ARD CRSCK"
STANGE. DO NOT STIR!IF YOU ARE A CANDY THER MOMETER
,THE TEMPERATURE SHOULD READ 150C (302F)
6-TEST THE TOFFE .DROPA LITTLE BIT OF CARAMEL INTO A BOWL
OF WATER. IF IT HARDENS INMEDIATELY, IT´S READY.
7-REMOVE FROM THE HEAT AND LEF THE BUBBLES DISSAPEAR.
8-PIERCE DE APPELS THROUGH ITH THE WODEN SKEWERS. PUST IT THROUGH THE TOP UNTIL IT GETS HAFTWAY INSIDE THE APPLE CHECK FOR A FILM NOLD.
9-TILT THE SAUCEPAN WITH THE TOFFE MIXTURI IN IT. (USE SOME SORT OF WEDGE TO FREE UP YOUR HANDS).
10-DID THE APPLE INTO THE TOFFE AND TWIST IT AROUND GENTLY UNTIL THE WHOLE APPLE IS COATED IN TOFFE.
11-REMOVE THE APPLE, ALLOWING ANY EXCESS DRIPS TO TALL BACK INTO ICE COULD WATER.
12-PUT THE APPLE DOWN ONT A TRAY COVERED IN DEBAKING PAPER TO SET.