Toffee Apples
(1). " Laddie,’ Thames Valley (aged 10), says "My Mother’s recipe is corker." Two cups of sugar, 1 cup of water, 2 tablespoons of vinegar, and 1 teaspoon of golden syrup. Boil all together until it "snaps" in cold water. Remove pan from the fire and stand in boiling water. Quickly stir in 1 teaspoon of butter, and sufficient red colouring. Insert a skewer in each washed and dried apple. Dip in the toffee, coat well, and dry on greaseproof paper. (2). From Kaiwarra: Boil till crackly 1 cup each of brown and white sugar, 12 cup each of water and vinegar. Remove from heat, dip in the apple (on a skewer), and leave to dry. Wrap in greaseproof paper to prevent from becoming sticky. (3). Toffee Apples: One cup of golden syrup, 1 cup of sugar, and about twelve medium apples. Put the syrup and sugar in a small saucepan over a slow heat, and stir till the sugar is dissolved. Let it boil undisturbed until a few drops poured in cold water become brittle. Dip in the skewered apples, and stand on buttered plates wie the skewers upright till cool.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410523.2.61.3.5
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New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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193Toffee Apples New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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