Sweet toffee apples are a funfair favourite. In Paul Ainsworth's toffee apple recipe, he presents a smaller version and pairs the toffee apples with marshmallows. These sweets were part of an array of sweet treats, Taste of the Fairground, created by Paul on the BBC's Great British Menu.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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First make the marshmallow. Place the glucose, sugar and water to a medium, heavy-bottomed saucepan and bring to the boil. Keep cooking until the mixture hits 127°C, then stir in the vanilla and gelatine and pour into a heatproof jug
450g of caster sugar
1 tbsp of liquid glucose
200ml of water
1 vanilla pod
9 gelatine leaves
Place the egg whites in a bowl and whisk to make stiff peaks
2 egg whites
Pour the hot syrup mix into the egg whites, slowly whisking continuously until thick and glossy. Keep whisking for 5 minutes to form stiff peaks
Lightly grease a shallow tray with olive oil and sprinkle over some icing sugar and cornflour to coat. Pour the marshmallow mix into the tray, smoothing out lightly with a spatula. Set aside for at least 1 hour to set
cornflour for dusting
icing sugar for dusting
1 tsp olive oil
Now make the toffee apples. Preheat the oven to 180°C/gas mark 4. Use a pastry cutter to cut the apple slices into 2.5cm rounds, smoothing off the edges with a knife
Add the sugar, butter and thyme to a frying pan and place over a medium heat. Cook until the sugar has dissolved into the butter, then turn up the heat and cook to a toffee consistency
4 sprigs of fresh thyme
50g of sugar
50g of butter
Skewer the apple pieces and carefully dip into the toffee mixture, rolling around to coat. Place on a lined baking tray and bake for 8 - 10 minutes in the oven. Once cooked, set aside to cool
When the marshmallow has set completely, sprinkle a chopping board with icing sugar and cornflour and turn the marshmallow onto it. Using a hot knife, cut the sheet into neat 2cm cubes
When ready, skewer each marshmallow cube then thread a toffee apple piece on top. Lightly caramelise the outside of the marshmallow with a blowtorch and serve