Student who is selected for the Chef of the day is Ms.VIJAYASHREE (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.

INGREDIENTS:

  • 4 nos Apples Gala
  • 100 gms Unsalted Butter
  • 200 gms Granulated Sugar
  • 200 gms Brown Sugar
  • 5 ml Vanilla Extract
  • 3 gms Salt
  • 10 gms Dry Fruits Chopped
  • 10 gms Sugar for Caramel garnishes

METHOD:

  1. In a large saucepan, melt butter over medium heat.
  2. Add granulated sugar, brown sugar. Stir until well combined.
  3. Bring the mixture to a boil, then reduce heat to simmer. Cook for about 10-15 minutes, stirring occasionally, until the mixture thickens and reaches a soft ball stage (about 240°F or 115°C on a candy thermometer).
  4. Remove the saucepan from heat and stir in vanilla extract and a pinch of salt.
  5. Dip each apple slice into the toffee mixture, coating it evenly, and place it on a parchment-lined tray.
  6. Roll the toffee-coated apples in chopped nuts before placing them on the tray.
  7. Allow the toffee-coated apples to cool and harden.
  8. Once the toffee is set, you can serve

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