TOFFEE APPLE

A dessert prepared by boiling sugar or treacle with butter, almonds, etc., was originally defined as “Toffee” in the Oxford English Dictionary in 1825. In the early 1800s, sugar costs dropped dramatically, which led to a surge in the production and consumption of toffee. Homemakers, encouraged by the precipitous drop in the cost of sugar, began preparing an array of hitherto unimaginable dishes using the sweetener. Of these, butter was one.

The following is the fundamental formula that has emerged from this period of experimentation. A mixture of sugar, water, and butter is brought to a boil in a saucepan. Once the water has boiled long enough, it is emptied into a container or onto a marble slab to cool. The procedure is simple and delicious.

Eventually, a chef had discovered that dipping fruit and nuts into the boiling liquid produces excellent results. These experiments with toffee’s potential resulted in many beloved treats, candied apples among them. An apple may be given a crispy candy coating by being dipped into a kettle of boiling toffee. To say that the flavour it imparted was sweet and buttery would be an understatement.

The buttery richness of dried apple, Egyptian Hibiscus, and Rosehips is perfectly captured in this delectable blend. An excellent fruit tea with no added caffeine. It is equally delicious when served over ice as it is when heated. Oh, for goodness’ sake!