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Toffie Appels


Toffie Appels- Photo jwrecipes

Toffie Appels- Photo jwrecipes

Toffie Appels

Elna Kluyts

Maak: 8
Bereidingstyd: 10 minute
Gaarmaaktyd: ongeveer 30 minute

8 klein tot middelslag- rooi appels
8 stokkies vir die appels
470 ml (400 g) suiker
10 ml asyn
75 ml gouestroop
25 ml botter
rooi koskleursel
klaargemaakte springmielies (ongesout) vir versiering

1 Was die appels en droog dit goed af.
Druk ‘n stokkie in elkeen se stingelkant.
2 Verhit al die ander bestanddele behalwe die springmielies saam.
Voeg 125 ml water by.
Roer die mengsel tot die suiker opgelos het.
Verf enige kristalle wat aan die kastrol se rand vorm, met ‘n klam kombuiskwassie skoon.
3 Verhit die mengsel tot kookpunt en laat dit prut
totdat dit ‘n temperatuur van 138 °C op ‘n suikertermometer bereik.
(Of gooi ‘n druppel van die mengsel in ‘n koue bakkie water –
as dit ‘n harde, bros bal vorm, is dit reg.)
Haal dit van die plaat af en sit die kastrol in ‘n wasbak vol koue water
om die kookproses stop te sit.
Sit dan die kastrol op die werkoppervlak langs die appels.
4 Doop elke appel in die toffie en sorg dat dit oraloor bedek is.
Druk ‘n paar springmielies aan die toffie vas en
pak die toffie-appels op ‘n skinkbord wat met waspapier uitgevoer is.
Wanneer die toffie hard is,
draai die toffie-appels in sellofaanpapier toe en bind dit met ‘n kleurryke lint vas.

Toffee apples and chocolate apples

You’ll need 16 wooden iceblock sticks for this recipe.

Ingredients

16 Pink Lady or Royal Gala apples, stalks removed
1 x 375g pkt dark chocolate melts
Crushed peanuts
500g demerara sugar
125ml (1/2 cup) water
100g butter, chopped
2 tsp white vinegar
1 tbs golden syrup

Method

Step 1
Line 2 baking trays with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple.
Step 2
Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts. Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.
Step 3
Place the sugar, water, butter, vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.
Step 4
Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or “crack stage”. (If you don’t have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)
Step 5
Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve. ❤ Rens
Toffie Appels
30 middelslag appels
30 stokkies
1 liter (4 k) suiker
375 ml water
1 ml sout
250 ml (1 k) gouestroop
rooi kleursel Was en droog appels af en steek stokkies stewig by die stingelent in. Los suiker op in water, voeg sout en stroop by en kook tot die *ligtekraakstadium (143 oC). Voeg kleursel by en roer. Dompel appels in warm mengsel (hou dit warm terwyl daarmee gewerk word, maar moet dit nie kook nie.) Laat die oortollige stroop afloop en plaas die appels met die blom-ent op gesmeerde botterpapier. Sal hard wees binne ‘n paar minute

toffieapples

Robyn Long shared Heather Pettit’s photo.

How to Make Hot Purple Candy Apples (or any other color!!)
Ingredients
6-8 medium apples (washed, dried & stems removed)**
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp vanilla extract
2 Tbsp white food coloring (I recommend Gel Paste)
1-2 tsp. of you color of choice – the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks or short dowels)
INSTRUCTIONS
Combine the sugar, corn syrup, and water in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.
Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There’s no need to stir or disturb the mixture while it heats… just be patient!
While that’s going on… make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The “butter” flavor isn’t necessary, but butter makes everything better, right?
When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Then add the white gel paste and whatever color you want the apples to be… for me it was pink (and later on, orange.. but that was two different batches!). Stir it gently to get the color evenly incorporated.
You’ll want to work quickly because the candy will start to cool immediately. As soon as the colors are evenly mixed in, begin dipping your apples.
I like to tilt the pot to get them really well coated, then let the excess drip off for a few seconds. After they’re dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!
It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate… they will get super sticky!

LIGHT CORN SYRUP SUBSTITUTE 

2 c. white sugar 
3/4 c. water 
1/4 tsp. cream of tartar 
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. 

Uncover and cook until it reaches soft ball stage. Stir often. 
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

Ontbyt/Energie/Gesondheids stafies


Ontbytstafies - food.com

Ontbytstafies – food.com

By al die resepte kan jy sjokolade smelt en die bo-oor sit.
Gesondheidstafies
Mariza Adlem Troskie
500g saad (sesam en pampoen)
’n hand vol droë bosbessies (cranberries)
’n hand vol rosyne
4 eetlepels koekmeelblom
50 ml stroop of heuning
Voorverhit die oond tot 180°C.
Verhit die saad, bessies en rosyne vir 3 minute in die mikrogolfoond. Roer dit ná elke minuut. Sprinkel die meel oor die sade en roer dit deur.
Gooi nou die heuning oor en roer die mengsel deur totdat jy geen wit meelspikkeltjies meer sien nie.
Voer ’n broodpan met foelie uit, skep die mengsel in en druk dit goed vas. Bak dit vir 15 minute en laat dit dan afkoel voordat jy die saadblok op ’n draadrak uitkeer.
Wanneer die blok heeltemal afgekoel het, kan jy dit op ’n broodplank oortel en met ’n baie skerp mes in netjiese vingers van ongeveer 3 cm breed opsny.
As jy nie droë bosbessies kan opspoor nie, kan jy pruimedante en droë pere en perskes opsnipper en in die plek daarvan gebruik.

Energie stafies

Mariza Adlem Troskie

125g Botter
30 ml Gouestroop
250 ml Sagte bruinsuiker
2.5 ml Koeksoda
250 ml hawermout
30 ml sesamaad
250 ml klapper
50g glanskersies
50g gedroogde appelkose gekap
250 ml koekmeel

Oond 180C
Verhit botter, stroop en bruinsuiker in ‘n groot kastrol tot die botter gesmelt en die suiker opgelos het.
Haal dit van die stoof af en roer die koeksoda by. Roer die res van die bestanddele by en druk dit egalik in ‘n gesmeerde vierkantige koekpan 20x20cm vas. Merk vierkante af met ‘n mes.
Bak vir 20-25 min en laat dit effens afkoel in die pan. Keer dit op ‘n kapplank uit en sny die stafies deur.

Heuning en Neutstafies

Mariza Adlem Troskie

Hierdie stafies is propvol glukose wat vinnig energie vrystel en heuning wat stadig koolhidraatenergie vrystel – perfek vir ouer kinders wat baie aktief bly of na skool sport doen.

100 g heuning
100 g room
40 g glukose
40 g gedroogde vrugte
50 g gemengde neute

Voer ‘n bakplaat met bakpapier uit en verseker dat die kante ook bedek is. Plaas die heuning, room en glukose in ‘n kastrol en kook saam tot 128°C of hardebalstadium (die stroop sal ‘n harde, tog vormbare bal vorm as ‘n halwe teelepel daarvan in koue water geplaas word). Voeg die gedroogde vrugte en neute by en meng goed. Giet in die bakplaat en laat afkoel. Sny in stafies.

Ontbytstafies

Mariza Adlem Troskie

250ml hawermout
375ml rice Krispies
3 Weetbix gekrummel
250ml Klapper
187ml Vrugtekoekmengsel

187ml bruinsuiker
125ml gouestroop
125 ml Gladde grondboorntjie botter
125g Botter

Meng eerste 5 bestanddele saam.
Verhit volgende 4 bestanddele oor laqdede hitte tot suiker begin oplos. Stel hitte hoër en kook vir ± 3min. Verwyder van hitte
Roer die twee mengsels bymekaar tot gemeng. Druk vas op bakplaat 20cmx30cm wat met bakpapier gevoer is.
Plaas in yskas om ferm te word en sny in stafies.