Hello! Mrs Albert Baker here, otherwise known as The Last Witch Of Pendle. Obviously there is no Pendle any more, since The Chronic Agronauts utterly destroyed it with treacle and sprats, but I’ve set myself up quite nicely here in Lancaster, running this little soup kitchen for the street urchins. There certainly are a lot of them and I’m always looking for helping hands to cook up and serve something delicious!
Now then, my dears, you may have heard of our new government health scheme here in Ire, whereby the Wizards are dumping barrels full of ‘perfectly imperfect’ fruit on the street corners of areas of social and economic deprivation, such as ours, and indicating that consuming these rat-and-fly-magnets would be beneficial to the poor street urchins’ health.
Subsiding on purple seaweed and government-issued tinned tomato soup is the best our poor Lancastrian urchins can hope for in life, so I thought I would pep up these maggot-ridden and sadly rather rancid ‘gifts’ by turning them into the traditional Rromani autumnal treat ‘Loli Phabay’ – or as most of you may know it ‘Toffee Apples.’
“Loli Phabay” translates to English as ‘Red Apple’ and during the early 1900s, (and perhaps even before) Rromani street sellers could be found throughout the autumn and winter with baskets and barrows full of these sticky toffee covered apples on sticks. The cry of “Loli Phabay!” (which is pronounced ‘Lol – ee – pab – eye’ ) soon turned to ‘Loli Pub’ and is where we get the term ‘Lolly Pop’ for the round red candy treats on sticks which look so similar.
Back in those days cinnamon was used to colour the candy mixture red. History doesn’t tell us for certain who invented the toffee apple, or precisely when – I suspect it was some ‘historically insignificant’ mother or baker in her kitchen, or by her cooking fire and we will never know her name – but William W. Kolb, a New York candy maker, was certainly selling red candy apples in 1908.
I am going to use red food colouring to colour my apple candy and, if you’d like to join me, here is Penny’s family recipe which I will be using…
- Pour half a large bag of sugar into a medium saucepan with enough water to cover it.
- Stir over a gentle heat until the sugar is dissolved.
- Add a little bottle of glycerine and bring to a rapid boil. Put a glass of water in the fridge or freezer.
- Continue to boil rapidly until a tsp of the mixture dropped into the cold water forms brittle strands that crack easily. (This will take a very long while and you must be extremely careful as burns from the boiling sugar can be extremely serious.)
- When the toffee has reached this ‘hard crack’ stage, turn off the heat and allow it to cool for a moment before stirring in 1-4 tsp of liquid red food colour.
- Insert wooden skewers (or inverted dessert spoons if you have no skewers to hand) into each apple and dip them into the toffee, being very careful not to burn yourself on the hot toffee. Transfer the apples to a cold plate or tray and pour more toffee over the top to coat them.
- Allow the Loli Phabay to cool completely and harden before you serve them!
- Be sure to instruct your little urchins NOT to use the apples as missiles to terrorise innocent Octopi and their Very Quiet Gentlemen Friends once they have nibbled all the candy off.
And if you’d like to add a more modern twist to your apples you can try dipping them in chopped nuts or sugar strands before they harden, using green or black food colouring or even edible glitter, or coating them in melted chocolate instead… (yes, that is a spoon, they are much safer than skewers if your urchins are very little!)
Enjoy your autumnal celebrations,whatever shape or form they take,
Blessings on your brew my dears!
Andro verdan drukos nane
Man pirani shukar nane
Loli phabay precinava
Hop, hop, hop
Jekvash tuke, jekvash mange
Hop, hop, hop.