Fig and Marsala Trifle with Toasted Meringue
A twist on the traditional trifle, made with layers of egg custard, fresh figs, white chocolate and ...
8-10 medium sized apples
8-10 sticks, trimmed
3 cups sugar
1/2 cup light corn syrup
1 cup water
Several drops of flavoured food oil (we suggest caramel, cinnamon or butterscotch)
1/4 tsp red food colouring
1/4 tsp black food colouring
Clean and dry apples (try to remove as much wax as possible).
Remove any stems or leaves and insert a stick or twig into the end of each apple. Set apples aside.
In a saucepan, heat and stir sugar, corn syrup and water until sugar has dissolved. Boil until temperature reaches 150 C on a candy thermometer.
Remove from heat and stir in red food colouring and flavoured oil of choice.
Dip one apple completely in syrup and swirl until completely coated to your liking. Hold apple above the saucepan to drain excess.
Place apple with stick facing up onto a baking sheet.
Once you have your amount of desired red apples, reheat the sugar mixture and add black food colouring.
Coat the remaining apples in black toffee and allow to cool completely before serving.