The persistent last drops left behind in the classic syrup can can be transformed into something wonderful. Rather, repurpose it into an indulgent butterscotch sauce wonderful with Bonfire Night, deliciously poured over oven-roasted apples with vanilla ice-cream.
Butterscotch Sauce and Baked Apples
Apples experience a beautiful change during baking, converting this hyper-seasonal fruit into a remarkably simple yet decadent dessert. I prefer cox or braeburn varieties (ie, something not too large), enabling you to serve individual apple servings.
Time-honored approaches which produce consistent outcomes provide the foundation for this adaptation. For this purpose, I've adapted a traditional toffee method to make use of the final remnants from the syrup container, decreased the quantity of granulated sugar, and included flaky salt and optional vanilla to enhance the traditional character of British toffee. (The unique carbohydrates in golden syrup are essential for achieving a perfectly creamy dessert sauce, as regular sugar can form crystals, resulting in graininess.) In absence of the traditional syrup, light syrup or honey also work well.
This adaptable creation works with all manner of desserts, from a classic banana split to the roasted apples accompanied by frozen treats. The hot caramel melts seductively over the baked produce, producing an excellent contrast of tastes, consistencies and heat levels. Preserve remaining caramel in a sealed container in the fridge for up to two weeks, or for multiple months in the freezer.
Prepares for 6-8 servings
For the Dessert Sauce
- 2-3 tbsp golden syrup (I used the residue of your container), or glucose syrup or honey
- 180g sugar (granulated or soft)
- ½ tsp sea salt (flaky salt)
- 150ml double cream (rich cream)
- 50g unsalted butter
- 1 tsp vanilla extract (if desired)
For the Dessert Apples
- 6 medium dessert apples (baking apples)
- 60g sultanas or raisins (currants)
- 30g sugar
- 30g butter
- ½ tsp ground cinnamon
- Dairy accompaniment, to serve
Preparation Steps
To retrieve all remaining syrup from the nearly-empty can, introduce about recently boiled water and, holding the tin in protective material to shield your fingers, swirl it around and clean the interior with a utensil until free of residue. Tip this sweet liquid into a large pan. (If you're not finishing off your container, just portion two or three spoonfuls of syrup into your saucepan and incorporate warm water instead.) Sprinkle in the granulated substance and salt, place the saucepan on a medium heat and rotate (rather than stir) the vessel occasionally, until the sugar and salt incorporate.
Allow the mixture to boil softly without disturbing it, then, as soon as you observe the caramel forming of the vessel start to colour, swirl again so the mix colors consistently. After achieving rich hue, remove the vessel from the heat and gently introduce the rich dairy (the caramel will bubble up, so stand back), then stir to create a creamy preparation. Introduce the butter and vanilla, if including, and combine further until glossy. Present immediately or move to a container and allow to reach room temperature.
Heat the oven to 190C (170C fan)/375F/gas 5, and core the apples from the fruit. In a bowl, mix together the raisins, sugar, dairy fat and aromatic, then press this mixture into the cavity of each apple. Sit each apple in individual muffin cups, to collect escaping liquids, then oven-cook for 25–30 minutes, until soft when tested with a testing tool. Offer freshly baked topped with some toffee sauce and optionally a spoonful of cream.