Converting Liquid Gold Residue into a Delicious Toffee Sauce: Step-by-Step Instructions

The hard-to-reach syrup residue left behind in your classic syrup can doesn't have to go to waste. Instead, convert it into an indulgent butterscotch sauce perfect for autumn evenings, deliciously splashed on warm spiced apples with creamy ice cream.

Caramel Sauce with Warm Apples

Apples transform through a beautiful change in the oven, transforming this autumn produce into an incredibly easy but luxurious dessert. I prefer smaller apple types (meaning medium-sized fruits), so you can serve individual apple servings.

Classic methods which produce consistent outcomes provide the foundation for this adjusted recipe. In this case, I've modified a traditional toffee method to utilize the final remnants from a golden syrup tin, lowered the proportion of sugar, and incorporated salt and optional vanilla to enhance the quintessential taste of English caramel. (The special sugars in golden syrup are the secret to producing a perfectly creamy dessert sauce, since plain sugar can recrystallise, resulting in graininess.) If you don't have golden syrup, light syrup or bee honey also work well.

This flexible preparation pairs beautifully with various final courses, from a classic banana split to these baked apples served with cream. The heated preparation dissolves beautifully over the hot fruit, establishing a delightful contrast of flavours, textures and temperatures. Preserve remaining caramel in a closed vessel in refrigeration for about fourteen days, or for multiple months in the deep freeze.

Serves 6-8 people

For the Caramel Sauce

• 2-3 tbsp treacle substitute (Utilize the residue of your container), or light syrup or bee product
• 180g sugar (light or dark)
• ½ tsp sea salt (flaky salt)
• 150ml double cream (whipping cream)
• 50g unsalted butter
• 1 tsp vanilla extract (optional)

Ingredients for Apples

• 6 medium dessert apples (baking apples)
• 60g sultanas or raisins (dried fruit)
• 30g sugar
• 30g butter
• ½ tsp ground cinnamon
• Whipped cream or frozen dessert, for serving

Instructions

To get every last drop from a tin of golden syrup, pour in about recently boiled water and, grasping the container in a cloth to shield your fingers, rotate the container and remove residue with a scraper until free of residue. Tip this sweet liquid into a big cooking vessel. (In case you're not using remnants from the can, simply measure several tablespoons of syrup into a pan and add 100ml hot water instead.) Sprinkle in the granulated substance and sodium chloride, position the vessel on moderate temperature and swirl (rather than stir) the vessel occasionally, until the sugar and salt dissolve.

Leave the syrup to boil softly without disturbing it, then, when you notice the caramel forming of the container start to darken, move circularly so the mix caramelises evenly. When it reaches amber color, lift the container off the temperature source and carefully pour in the double cream (the caramel will bubble up, so step away), then stir to create a creamy preparation. Add the butter and vanilla, if including, and mix once more until glossy. Use while warm or transfer to a bowl and set aside to cool.

Warm the baking appliance to moderate oven temperature, and extract the central part from the fruit. In a bowl, combine the raisins, sweetener, butter and cinnamon, then stuff this preparation into the cavity of every fruit. Position every apple in a hole of a muffin tray, to collect escaping liquids, then oven-cook for about half an hour, until yielding to pressure with a testing tool. Serve warm finished with the caramel preparation and perhaps a spoonful of cream.