Repurposing Liquid Gold Remnants into a Delicious Caramel Delight: Recipe

That stubborn sticky remnant left behind in your golden syrup tin can be transformed into something wonderful. Rather, convert it into a luxurious butterscotch sauce perfect for special occasions, especially when drizzled over warm spiced apples with vanilla ice-cream.

Toffee Sauce with Roasted Apples

Apples transform through a beautiful metamorphosis when baked, converting this seasonal ingredient into a remarkably simple though indulgent final course. My preference is for cox or braeburn varieties (preferably compact apples), so you can serve individual apple servings.

Time-honored approaches guaranteeing dependable finishes form the basis for this modified version. For this purpose, I've adjusted a standard dessert sauce to make use of the stubborn residue from your nearly-empty can, decreased the quantity of granulated sugar, and incorporated salt and vanilla if desired to heighten the quintessential taste of English caramel. (The special sugars in golden syrup are essential for producing a silky-smooth dessert sauce, because sugar alone can form crystals, resulting in graininess.) If you don't have golden syrup, glucose syrup or natural honey perform admirably.

This flexible preparation complements all manner of desserts, from a classic banana split to the roasted apples served with cream. The hot caramel melts seductively over the baked produce, creating a wonderful juxtaposition of flavor profiles, mouthfeels and temperatures. Store leftover sauce in an airtight jar in the fridge for up to two weeks, or for multiple months in the freezer.

Serves 6-8 people

Ingredients for Dessert Sauce

• 2-3 tbsp golden syrup (I used the remnants of a tin), or glucose syrup or bee product
• 180g sugar (granulated or soft)
• ½ tsp sea salt (coarse salt)
• 150ml double cream (heavy cream)
• 50g unsalted butter
• 1 tsp vanilla extract (if desired)

For the Apples

• 6 medium dessert apples (eating apples)
• 60g sultanas or raisins (currants)
• 30g sugar
• 30g butter
• ½ tsp ground cinnamon
• Cream or ice-cream, to serve

Preparation Steps

To get every last drop from a tin of golden syrup, add about recently boiled water and, holding the tin in a cloth to prevent burns, rotate the container and clean the interior with a spoon until free of residue. Transfer this syrup mixture into a big cooking vessel. (In case you're not using remnants from your container, simply measure multiple measures of liquid gold into the cooking vessel and add 100ml hot water instead.) Sprinkle in the sugar and sodium chloride, set the pan on moderate temperature and swirl (instead of mixing) the container periodically, until the dry ingredients melt.

Leave the syrup to boil softly without touching it, then, once you see the sugar at the base of the vessel start to change color, move circularly so the combination browns uniformly. When it reaches amber color, remove the vessel from the heat and gradually add the rich dairy (foaming may occur, so stand back), then combine to make a smooth sauce. Incorporate the dairy fat and vanilla extract, when adding, and stir again until shiny. Use while warm or move to a container and allow to reach room temperature.

Heat the oven to moderate oven temperature, and extract the central part from the produce. In a bowl, mash the dried fruit, sweetener, spread and cinnamon, then press this mixture into the empty center of each apple. Place each fruit in compartmentalized baking pan, to catch all the juices, then oven-cook for 25–30 minutes, until tender when pierced with a testing tool. Offer freshly baked crowned with the caramel preparation and possibly some ice-cream.