Toffee Apples
A Link in the Chain writes that she has lately had trouble over making Toffee Apples. She complains that the toffee won’t stick to the apples! I would suggest that the apples may have been imperfectly washed and dried. This is important. Then insert the skewer firmly in the core of the apple, and dip it into
the toffee while still boiling. Just lower the gas under. the saucepan or draw it to the side, if a fuel stove. Another important point is to include a little cream of tartar, or alum, or even baking powder, in the toffee. Here is Mrs. A.’s recipe which has been used for countless numbers of Toffee Apples sold at bazaars and fairs. Three cups of sugar, 3 tablespoons of vinegar, 1 tablespoon of butter, and onethird cup of cold water. Then add either Y%, saltspoon of alum, or % saltspoon cream of tartar, or Y4 saltspoon baking powder. Boil together till a_ little dropped from a spoon into cold water, will snap. If the apples are greenish, put a drop of colouring in the toffee.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420821.2.32.3.1
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New Zealand Listener, Volume 7, Issue 165, 21 August 1942, Page 15
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183Toffee Apples New Zealand Listener, Volume 7, Issue 165, 21 August 1942, Page 15
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