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Toffee apple and marshmallow kebabs
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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.
First published in 2015
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Ingredients
Metric
Imperial
Marshmallow
- 450g of caster sugar
- 1 tbsp of liquid glucose
- 200ml of water
- 2 egg whites
- 9 gelatine leaves, soaked in water until soft
- 1 vanilla pod, seeds scraped out
- 1 tsp olive oil
- cornflour for dusting
- icing sugar for dusting
Toffee apples
- 3 apples, peeled, core removed, thickly sliced
- 50g of sugar
- 50g of butter
- 4 sprigs of fresh thyme
SAVE RECIPE
Equipment
- Sugar thermometer
- Wooden skewers
- 2.5cm pastry cutter
- Blowtorch
Method
1
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
2
Place the egg whites in a bowl and whisk to make stiff peaks
3
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
4
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
5
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
- 3 apples
6
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
7
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
8
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
9
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
First published in 2015
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