Just a side note these also work as the Evil Queens Poison Apple’s from Snow white
1l of 100% pomegranate juice
4 cups of sugar
6-12 Apples (I used cheap ones in the video but granny smiths are my apple of choice the tartness with the sweetness is such a perfect balance)
Popsicle/Paddle pop Sticks
Red Food Colouring
Pour your pomegranate juice into a saucepan and bring to the boil.
Allow your pomegranate juice to simmer until it reduces by at least half
Turn off the heat and add in your 4 cups of sugar
Allow the heat to melt all of your sugar. It can take 5-10mins (leave the saucepan on the hotplate as you will be turning it back on soon)
Once the sugar is all melted turn on your hotplate and allow your mixture to boil for approx. 10-15mins it will turn golden in colour.
While you are cooking your toffee lay out a silicone matt onto a baking sheet and prep your apples by taking out the stem and any of the leafy bottom bits.
Poke a Popsicle stick into each apple at the centre from the Bottom.
Back to our Toffee
Every so often take a small spoonful and drop it over ice or super cold water until it hits the ‘crack’ stage
You will get a crisp piece of toffee.
Make sure to have super cold icy water handy to dunk the bottom of your saucepan in once you hit this stage.
Sit your saucepan on a heat proof matt.
Mix in some red food colouring.
Tilt your saucepan sideways to allow the toffee to come up higher to one side.
Grab and apple by the Popsicle stick and dunk it into your toffee
Twirling the apple around in the toffee until the base is sealed and the apple is well coated.
Gently wipe some of the excess toffee off the top of the apple on the edge of the saucepan and place the apple onto your silicone matt until all the apples are done.
Either pour any extra toffee into cupcake liners or over a spare silicone matt.
Refrigerate until needed
VIOLA you have made Evie’s Apples or Pomegranate Toffee Apples