Thursday, 6 October 2011

Getting ready for Halloween - Blog 2

Yesterday I found out that they might put something on at Little Mr's school on Halloween night so now not sure what we are doing. Today's installment is another recipe from the morrisons magazine.

Worms in toffee apples

• 8 Royal Gala apples
• 450g caster sugar
• 50g butter
• 1 tbsp cider vinegar
• 1 tbsp clear honey
To decorate
• 200g bag jelly snakes
• few drops green and black
food colouring
• 50g white ready to roll icing
icing sugar, for dusting
• ½ pack Oreo biscuits, crushed

1 To make the toffee apples, place the apples on a baking tray lined with a sheet of non-stick baking parchment.

2 Place the sugar, butter, vinegar and honey in a large non-stick pan with 150ml water. Heat gently, stirring until the sugar dissolves. Raise the heat and boil for 10 minutes until the mixture turns to toffee. (Test frequently towards the end of the cooking time; when it is ready the toffee will be a golden colour and a small drop will harden immediately when lowered into ice cold water.) The mixture will be very hot so take care.

3 Skewer the apples then remove the toffee from the heat. Working quickly so the toffee doesn’t set, dip each apple into the toffee to coat evenly. Transfer to the baking tray to cool and harden, then remove the skewers.

4 To decorate, make 2-3 small holes in each apple and push a jelly snake into the holes (these will become ‘worms’). Trim the snakes to achieve different lengths.

5 Remove a tiny knob (about 1cm) from the icing. Roll into 8 tiny stalks and paint with black food colouring*. Knead the green food colouring into the rest of the icing and roll out on a surface lightly dusted with icing sugar. Cut out leaves and press the stalks and leaves on top of each apple. To serve, spread the crushed Oreo biscuits out on a serving plate or platter (this will look like mud) then sit the toffee apples on top. You could also poke a few jelly snakes into the ‘mud’.

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