Repurposing Golden Syrup Remnants into a Delicious Caramel Delight: Cooking Guide

The persistent sticky remnant remaining in your classic syrup can can be put to excellent use. Instead, convert it into an indulgent caramel sauce perfect for autumn evenings, deliciously splashed on cinnamon baked apples accompanied by creamy ice cream.

Toffee Sauce and Baked Apples

Apples undergo a magical transformation during baking, turning this seasonal ingredient into a remarkably simple yet decadent sweet treat. I recommend firm dessert apples (ie, something not too large), enabling you to serve individual apple servings.

Time-honored approaches guaranteeing reliable results serve as inspiration for this modified version. Here, I've adjusted a standard dessert sauce to make use of the final remnants from a golden syrup tin, lowered the proportion of granulated sugar, and incorporated salt and vanilla extract optionally to intensify the quintessential taste of English caramel. (The invert sugars in golden syrup are essential for creating a perfectly creamy caramel sauce, since plain sugar can form crystals, resulting in graininess.) Should you lack golden syrup, glucose syrup or honey are good substitutes.

This flexible preparation pairs beautifully with various final courses, from traditional banana desserts to warm fruit desserts with ice-cream. The hot caramel dissolves beautifully over the baked produce, producing an excellent contrast of tastes, textures and temperatures. Preserve remaining caramel in an airtight jar in refrigeration for about fourteen days, or for a few months in frozen storage.

Serves 6-8 servings

For the Caramel Sauce

• 2-3 tbsp golden syrup (Utilize the remnants of the can), or light syrup or bee product
• 180g sugar (granulated or soft)
• ½ tsp sea salt (flaky salt)
• 150ml double cream (whipping cream)
• 50g unsalted butter
• 1 tsp vanilla extract (optional)

To prepare the Dessert Apples

• 6 medium dessert apples (eating apples)
• 60g sultanas or raisins (dried grapes)
• 30g sugar
• 30g butter
• ½ tsp ground cinnamon
• Dairy accompaniment, for serving

Method

To extract the final remnants from a tin of golden syrup, add about recently boiled water and, holding the tin in a cloth to shield your fingers, move it circularly and clean the interior with a utensil until completely empty. Pour this sugary water into a big cooking vessel. (Should you not be emptying your container, just portion several tablespoons of syrup into the cooking vessel and include heated liquid instead.) Add the granulated substance and sodium chloride, set the pan on medium flame and gently move (instead of mixing) the container from time to time, until the sweet and salty components melt.

Leave the syrup to bubble gently without interfering with it, then, once you see the sweet layer of the pan start to darken, rotate once more so the mix browns uniformly. When it reaches amber color, remove the vessel from the temperature source and gradually add the rich dairy (the mixture will expand, so stand back), then combine to achieve silky consistency. Incorporate the dairy fat and vanilla extract, if including, and combine further until shiny. Serve hot or place in serving vessel and leave to cool.

Heat the oven to standard baking heat, and core the apples from the apples. In a mixing vessel, mash the sultanas, granulated substance, dairy fat and spice, then press this mixture into the hollow of every fruit. Sit each apple in compartmentalized baking pan, to collect escaping liquids, then bake for 25–30 minutes, until yielding to pressure with the tip of a knife. Present while hot topped with some toffee sauce and possibly some ice-cream.