Homemade toffee apples

Homemade toffee apples

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(21 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

For the keen cook

Servings

Makes 8

Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought

Nutrition and extra info

Nutrition info

Nutrition

kcalories
278
protein
0g
carbs
73g
fat
0g
saturates
0g
fibre
2g
sugar
73g
salt
0.06g

Ingredients

  • 8 Granny Smith apples
  • 400g golden caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup

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Method

  1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
  2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
  3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

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Comments

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katmam's picture

Just made these for bonfire night. My sugar thermometer says 'hard crack' is at 153 degrees c, so I kept boiling until it reached this temp (not 140). This worked perfectly. This recipe was very quick and easy; will make again.

Mrs O's picture

Success!! So impressed with result.
2 things worth pointing out, literally swish apples in boiling water as left too long they turn brown ( recipe doesn't stipulate how long) and boil steadily or will burn.
Did take alittle while 2 get 2 temp so if have thermometer worth using as did water test at 140c but still chewy so went closer 2 150c.
Look fantastic & very happy with taste. Toffee like glue when hardened so beware when u have 2 clean up after what might get splatted lol!
5* rating!

climbup's picture

Hooray!!! What an excellent recipe! I made half the recipe and used braeburn apples instead of granny smith. There was a tiny bit left, so I poured it out onto a greased and lined baking tray. Using the cold water test was fine and worked perfectly, just make sure you have everything to hand next to the cooker! A hit with kids on halloween and bonfire night!

f1madxxx's picture

Much nicer than shop bought kids really loved them. Glad I purchased a thermometer as much less fiddler than the cold water test.

lemon10987654321's picture

WOW they are totes AMAZABLES

lemon10987654321's picture

WOW they are totes AMAZABLES

lemon10987654321's picture

WOW YUMMM !!!

chris210's picture
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These really are the real thing! Very easy to make with a digital food thermometer, but DO NOT try making toffee pears as the juice comes out and crystallises the syrup. Will make again next bonfire night!

princessumpalumpa's picture
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I've just made these for the first time for a bonfire party at our allotment and they have turned out fantastic.

I had to have a sneeky taste test before dispatching them to the troops ;-)

I will definatly be making these again

chog24's picture
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Update: The toffee from my toffee apples melted and became all sticky overnight ("fiona" the same problem on 29 October 2011). After a bit of internet research, I think I've worked out that it was probably because I heated the mixture too quickly (that will also be the reason that it burned) and may also have had something to do with the fact that it's winter so the heating is on (which definitely makes sense - I just didn't think of it last night!)

chog24's picture
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I used half soft dark sugar and half white caster sugar (because that's what I had in) and it worked very well, although the colour us VERY dark (quite appropriate for Hallowe'en :) ). With the dark sugar it tastes almost a little treacle-y.

I wish I'd realised how much it would bubble up, though! I've never worked with sugar before and I had to switch pans half way through the process because it was in serious danger of boiling over. It made a pretty unpleasant acrid burning smell, too; if anyone has advice to prevent that I'd appreciate it! However it worked well and the apples tasted great :)

I'm very grateful for the tips about putting the apples in boiling water first and the one about how to clean the pan.

My tips for others are:
1. Use a very large pan.
2. Get everything prepared before you start melting the sugar because once you start the sugar, it WILL eat ALL your attention.

gillsaville's picture
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Great - worked really well, but beware answering the doorbell or telephone in the middle of the dipping as when I went back the toffee had 'gone' over and couldn't be redeemed!

wicker8's picture

fantastic recipe ,my toffee apples look great ,thanks so much have this saved to my binder happy halloween everyone love from karen davidson

oatcake1's picture

Fantastic first attempt on making these, good tip about washing the apples, all the kids and grown ups loved them loads better than shop brought, and another good tip for cleaning your pan after cooking toffee is to fill with water and boil then you have a nice clean pan, thanks for this recipe ;)

bustermove1's picture
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I've made toffee apples before but gona try this recipe then make honeycomb with the leftover toffee. Ty for the water tip to remove the waxy will try that, I also add honey to my mixture tasted great, golden syrup was too chewy, also parchement does stick so just rest them on a glass chopping board worked for me, and if you want to wrap them try a florist they have clear wrapping which I use then tie with ribbon :)

lil-cook's picture
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these are so yummy .But when i decided to add red food colouring to give a nice colour it tasted burnt any ideas why ?),:

vleugel00's picture

Wow! First time I've made these! They are sitting happily and looking shiny on my kitchentable, waiting to be eaten! Very easy to make and the toffee tasted really good!

katrinar2002's picture
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easy to make, I substituted the golden syrup for liquid glucose (same quantities) and they were delicious!

kirstybean's picture

Im just about to make these now, will let you know how they turn out ;-)

bexpayne's picture
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I use this recipe to make toffee grapes - 3 or 4 on a skewer/toffee apple stick coated in toffee makes a treat that I get asked for EVERY year... much easier to eat than a toffee apple :O)

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