“Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye.”
— Henry Davis Thoreau, Wild Apples
8 sticks/twigs and 8 small red apples
375 ml golden syrup
440g caster sugar
2tsp vanilla extract
Insert a stick into each apple, set aside and melt the butter, sugar and 250 ml of syrup over a medium heat until combined. Bring to the boil and cook for 8-10 minutes (do not stir) until the temperature reaches 140 degrees centigrade on a sugar thermometer. Remove from the heat and stir in the vanilla and remaining syrup. Dip the apples into the caramel and leave on a tray covered with non-stick baking paper for 30 minutes or until set.
Recipe taken from www.donnahay.com.au
Note: the original recipe uses corn syrup but golden syrup is a good substitute. Also, try sprinkling the still-soft caramel with a little Maldon sea salt.
Curated and photographed by
Sarah lives over at Mitenska, where she chronicles life's simple pleasures.
She's a keen photographer, writer and tea drinker. Her favourite things include collecting treasures from her daily rambles, baking cake, rainy days and cosying up with a good book.
She resides in the Pennines with her partner and little boy.