I find that a hard toffee gives a better flavour than the soft ones. Quantities are flexible in this toffee vodka recipe. If you prefer, you can increase the amount of toffee to give a stronger, sweeter flavour. They may be small and sour, but you can make some amazing recipes with the fruit of the crab apple tree. They have an exceptionally high pectin and acid content which makes them ideal for setting fruit jams and jellies. They also have an excellent, tart and tangy apple flavour. My suggestion would be to taste the apples and consider best flavor matches. Over ice cream (not sure about he vodka taste as you mention)? Maybe blend them into a puree to add to a souped up Apple Vodka tonic?

Toffee Apple Cocktail Recipe With Belvedere Vodka

I know this was the sensible approach but I do miss some of the luxuries that we had before and gave up this time to increase the size of the house. Air-con and solar power are our biggest losses.....and next projects!I used to love snow when we lived in the UK, but I am acclimatised to Australia now!!! The 15ºC winters feel freezing!!!!! Toffee vodka and appletiser is a scrumptious and refreshing drink. The toffee vodka is easy and candy, whereas the appletiser is tart and juicy. Collectively, they make an ideal summertime drink. I chose apple because of the flavors in my dish but you can infuse anything into vodka (and probably other liquors though vodka is ideal due to its minimal taste). When I was searching for my beet breakthrough recipe last fall, someone shared the idea of beet infused vodka (not quite there yet). Seal and swirl the jar to mix. Leave for 5 days to a week, giving your toffee vodka time to infuse. Swirl regularly to help the toffees to melt. You can stand the jar next to a radiator to speed up the process if you need to.

Apple-Infused Vodka: How to Make Your Own - Boulder Locavore® Apple-Infused Vodka: How to Make Your Own - Boulder Locavore®

Woodland Trust (Enterprises) Limited, registered in England (No. 2296645), is a wholly owned subsidiary of the Woodland Trust. Registered office: Kempton Way, Grantham, Lincolnshire, NG31 6LL. You will be left with a soft boozy toffee cream in the filter. This is delicious on top of coffee, hot chocolate or any dessert, and will keep in the fridge for a week. Before you start, read my step-by-step instructions, with photos, hints and tips so you can to make this perfectly every time. If you’re a fan of sloe gin and fruit liqueurs, make this. It's intense with the appliness of crab apples and you’ll end up with a deliciously golden liqueur with a rich taste. Perfect for a cold winter’s eve by the fire. Ingredients

Want to give it as a gift? Pour it into a pretty bottle, add a label/tag and you’re good to go! It’s so simple, so delicious! Whisk egg whites until stiff; fold in caster sugar. Pipe or spoon amounts in whatever shape you want onto baking parchment on a tray. Place in a warm oven about 100˚C for 2-3 hours until they lift easily from the baking paper. Whisk the cream into soft peaks, fold in Kin to taste – glue the meringues together with cream.