The persistent sticky remnant clinging in the golden syrup tin can be transformed into something wonderful. Rather, convert it into a luxurious toffee sauce wonderful with autumn evenings, especially when drizzled over cinnamon baked apples accompanied by frozen custard.
Apples experience a beautiful metamorphosis in the oven, converting this autumn produce into a super-simple yet decadent final course. My preference is for cox or braeburn varieties (ie, something not too large), allowing for single-apple portions.
Time-honored approaches that deliver consistent outcomes provide the foundation for this modified version. Here, I've modified a classic caramel sauce recipe to make use of the stubborn residue from your nearly-empty can, lowered the proportion of granulated sugar, and incorporated salt and optional vanilla to intensify the classic flavor of British toffee. (The unique carbohydrates in liquid sweetener are the secret to creating a perfectly creamy toffee sauce, because sugar alone can crystallize again, creating a sandy texture.) In absence of the traditional syrup, glucose syrup or natural honey also work well.
This adaptable creation works with numerous sweet treats, from traditional banana desserts to warm fruit desserts with ice-cream. The hot caramel melts seductively over the baked produce, creating a wonderful juxtaposition of flavours, mouthfeels and temperatures. Preserve remaining caramel in an airtight jar in the refrigerator for about fourteen days, or for several months in frozen storage.
Serves 6-8 servings
To extract the final remnants from your syrup container, pour in about recently boiled water and, grasping the container in a cloth to prevent burns, swirl it around and scrape the sides with a utensil until completely empty. Tip this sweet liquid into a large pan. (Should you not be emptying a tin, just portion multiple measures of liquid gold into your saucepan and incorporate warm water instead.) Introduce the granulated substance and salt, position the vessel on medium flame and gently move (as opposed to stirring) the pan occasionally, until the sugar and salt incorporate.
Leave the syrup to simmer quietly without disturbing it, then, as soon as you observe the caramel forming of the container start to colour, rotate once more so the preparation colors consistently. After achieving rich hue, remove the vessel from the flame and gently introduce the double cream (foaming may occur, so step away), then combine to make a smooth sauce. Incorporate the dairy fat and vanilla extract, if including, and combine further until shiny. Serve hot or transfer to a bowl and leave to cool.
Warm the baking appliance to 190C (170C fan)/375F/gas 5, and extract the central part from the apples. In a mixing vessel, mash the dried fruit, sugar, butter and spice, then fill the hollow into the hollow of individual apples. Place each fruit in individual muffin cups, to catch all the juices, then bake for about half an hour, until soft when tested with the tip of a knife. Serve warm crowned with the caramel preparation and optionally some ice-cream.
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