Peanut Toffee Apples
Preparation info
Difficulty
Medium
Appears in
Farmhouse Kitchen
By Audrey Ellis
Published 1971
Ingredients
6 8 oz. 2 oz. 6
Method
Wash and dry the apples. Do not peel. Insert sticks through apples firmly. Have ready a well buttered plate to stand the toffee apples on, and a bowl of cold water. Put the sugar and peanut butter into a heavy pan over a low heat, and stir until the sugar has dissolved. Bring to the boil, stirring all the time, and cook for a few minutes. Test by dropping a little of the mixture into a cup of cold water—it should make a slight crackling noise when it goes into the water. As soon as this happens, dip the apples into the bowl of cold water, then into the boiling toffee mixture, then once more into the cold water. Stand on the prepared buttered plate until set.
Honey Balls
(for children’s coughs): Mix together in a small basin a knob of butter with half the quantity of honey and a few drops of lemon juice. Form into little balls, and let the child dissolve one in his mouth when the cough is troublesome or at night.