Toffee Apple And Honey Trifle Recipes

CARAMEL FLUFF & TOFFEE TRIFLE

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

TOFFEE APPLES

Steps:

• Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
• Add the remaining ingredients and bring to the boil.
• Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
• Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
• Do not stir.
• Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
• Do not keep for more than 1 day.

TOFFEE APPLES

Steps:

• rinse apples under cold water and stand on rack until completely dry, do not rub with a cloth.
• grease an oven tray.
• push a skewer three quarters of the way into each apple at the stem end.
• combine sugar, water, glucose syrup and colouring in a heavy-based saucepan.
• stir over heat, without boiling until sugar is dissolved.
• boil uncovered without stirring about 20 minutes or until mixture reaches a crack stage (remove sugar syrup from heat, allow bubbles to subside, drop a teaspoon of syrup into cold water, it should set hard and be hard to crack with fingers).
• remove syrup from heat, stand pan in baking dish of warm water about 1 minute or until bubbles subside.
• remove pan from water, tilt pan, dip and rotate an apple slowly in toffee until apple is completely coated.
• twirl apple round a few times before placing onto greased oven tray to set.
• pepeat with remaining apples and toffee.

CARAMEL APPLE TRIFLE

Steps:

• In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
• Cut pound cake into small cubes.
• Cut the apples in the filling into small pieces.
• Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
• Pour 1/4 cup caramel topping over cake.
• Sprinkle with 1/4 cup toffee bits (or pecans).
• Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
• Spoon 1/2 of apple pie filling on top of pudding.
• Spread half of whipped topping on top of apples.
• Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
• Drizzle with additional caramel topping and toffee bits.
• Refrigerate until ready to serve.

TOFFEE APPLE AND HONEY TRIFLE

Steps:

• Prepare the various layers of the trifle so they are all ready to assemble together.
• Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
• Saute the apples in the butter until soft.
• Add the cinnamon and mix well to coat all the apple slices.
• In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
• Toss the Skor bits into the food processor and whirl until finely chopped.
• Now assemble the trifle in a large clear bowl with straight (ish) sides.
• This makes a large quantity so you may have up to three layers.
• First lay down a layer of cake cubes Then cover with the sauteed apples.
• Then cover with a generous layer of whipped cream.
• Then sprinkle with a layer of ground Skor bits.
• Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.
• Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.