How to turn the dregs of a tin of golden syrup into a delectable toffee sauce – recipe | Food

Lyle’s golden syrup is available in probably the most ornate and nostalgic of tins, however the syrup inside typically proves virtually unattainable to extract fully. Flip what would possibly in any other case be wasted into this luxury toffee sauce to savour on Bonfire Night time, particularly when drizzled generously over cinnamon baked apples with scoops of vanilla ice-cream.Toffee sauce with baked applesApples remodel fantastically when baked, turning this hyper-seasonal fruit right into a super-simple but decadent dessert. I want cox or braeburn varieties (ie, one thing not too giant), so you may serve one apple per individual.Gordon Ramsay’s recipes are my go-to for conventional strategies that ship dependable outcomes. Right here, I’ve tailored his recipe for caramel sauce to make use of each final drop from a golden syrup tin, decreased the quantity of sugar, and added sea salt and optionally available vanilla to intensify the quintessential style of British toffee. (The invert sugars in golden syrup are the key to attaining a silky-smooth toffee sauce, as a result of sugar alone can recrystallise, leaving it grainy.) In the event you don’t have golden syrup, glucose syrup or honey additionally work effectively.This versatile sauce works with all method of desserts, from a basic banana cut up to those baked apples with ice-cream. The nice and cozy sauce melts seductively over the new fruit, creating an exquisite juxtaposition of flavours, textures and temperatures. Maintain any extra sauce in a sealed container within the fridge for as much as two weeks, or for just a few months within the freezer.Serves 6-8For the toffee sauce2-3 tbsp golden syrup (I used the dregs of a tin), or glucose syrup or honey180g sugar (white or brown)½ tsp sea salt150ml double cream50g unsalted butter1 tsp vanilla extract (optionally available)For the apples6 medium dessert apples60g sultanas or raisins30g sugar30g butter½ tsp floor cinnamonCream or ice-cream, to serveTo get each final drop from a tin of golden syrup, pour in about 100ml boiling water and, holding the tin in a fabric to guard your hand, swirl it round and scrape the perimeters with a spoon till clear. Tip this candy liquid into a big pan. (In the event you’re not ending off a tin, merely measure two or three spoonfuls of syrup right into a pan and add 100ml scorching water as an alternative.) Sprinkle within the sugar and salt, set the pan on a medium warmth and swirl (somewhat than stir) the pan sometimes, till the sugar and salt dissolve.Depart the syrup to bubble gently with out touching it, then, when you see the sugar on the base of the pan begin to color, swirl once more so the combo caramelises evenly. As soon as it’s golden brown, take the pan off the warmth and punctiliously pour within the double cream (the caramel will bubble up, so stand again), then stir to make a {smooth} sauce. Add the butter and vanilla, if utilizing, and stir once more till shiny. Serve scorching or switch to a bowl and go away to chill.Warmth the oven to 190C (170C fan)/375F/fuel 5, and core the apples. In a bowl, mash the sultanas, sugar, butter and cinnamon, then press this combination into the hole of every apple. Sit every apple in a gap of a muffin tray, to catch all of the juices, then bake for 25–half-hour, till tender when pierced with the tip of a knife. Serve heat topped with some toffee sauce and maybe a spoonful of cream or ice-cream.