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Toffee Apples
Appears in
Published 1932
These are a favourite fairing and delight children immensely. Take the flower bud off the apple without breaking the skin, also the stalk, and put a small wooden skewer about two or three inches long where the stalk was, then dip the apple into the caramel as above and let it dry.
The skewer, of course, is held in the hand, whilst the toffee apple is being eaten; but it is useful also when drying the toffee, because the skewers can be stuck in a bowl of heavy sugar and the apples can hang over the side to dry.
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