Homemade toffee apples

Homemade toffee apples

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 10 mins Cook: 10 mins

A challenge

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


  • kcal278
  • fat0g
  • saturates0g
  • carbs73g
  • sugars73g
  • fibre2g
  • protein0g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 Granny Smith apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 400g golden caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup


  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 150C 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (58)

tabelmabel's picture

I would half your toffee ingredients but bear in mind that your toffee needs to come up to a certain minimum level in the pan for a sugar thermometer to work.

I've just made these and they have turned out perfectly! Really pleased with them. I only had 6 apples so i put the left over toffee in a tin and we'll have some extra toffees to enjoy.

LOD's picture

I will not sound the smartest asking this but I have 0 real cooking experience and have to do a cooking class for my after school students next week. if I am only using half the apples can i use half the ingredients, or should I keep to the initial recommendations?

hartleypack's picture

easy peesey, just made a batch of these lovely's with my 5 year old for Halloween, great fun, easy to follow and perfect toffee apples

amiejo's picture

Great recipe i doubled the recipe and it made 16 apple's they set really fast sp you have to be fast coating them . Spray some cooking oil spray on greaseproof and they come off fine . Will be making them again .very easy recipe i used my sweet thermometer and let it boil to 154

parfaiteprincess's picture

Sets at 140 so to start coating apples at this temperature and starts burning at 150c when caramel amount is reduced. Coat with decoration immediately as cools down to hard. However not sure making two days in advance is recommended. Somehow the caramel has melted even after having hardened on the apple immediately. Also no need for boiling water to take wax off as it cooks the apple although I am pretty sure that deeping them in 140+ caramel does the same. Caramel tastes lovely so no need to add butter. I put my whole tube of red colorant and it is still more caramel colour especially the day after. Use silicon tray to put the coated apple as easier to lift from afterwards. It does take a while to reach 140 degree so put heat to a little more than medium to speed things up

balfie's picture

This recipe is not as easy as it sounds.
Firstly make sure you have a BIG pan, my sugar boiled over and now I have lovely mess all stuck to my cooker top.
And once it starts boiling, you have to keep it boiling for quite a while. Eventually using the water test it starts to harden. It seems like you've been stood there for ages and you wonder if its gone wrong, but just keep boiling it.
Also, the recipe says to keep boiling the toffee while you dip the apples, I did this and before I got to the end of the apples I think it may have burned - the toffee has gone a lot darker and tastes bitter, to start with it was quite light coloured and you could see the apple thru it. So I am going to have waste half my apples and start again.
Also the parchmant that they tell you to put the toffee apples on stuck to the toffee. To get it off we had to wet it in water, which then made the toffee start to melt.
So all in all this recipe is very messy and quite difficult. Don't know that I will bother again, easier, quicker and much less stressful to buy toffee apples from the shop!
Had to throw away two spoons but managed to salvage my saucepans. Now off to try to scrape the hardened toffee off my cooker top :(

shinypurplestuff's picture

Really easy - I don't have a sugar thermometer, but not difficult to get the toffee right. Look fantastic - will definitely make again.

icingaholic's picture

Just tried making them so easy! Some of ours burnt because we put it in a bit too long but the first ones were just right. You need to be quick and ready for a lot of washing up to make this!!

Yestennis's picture

I tried this recipe yesterday and it was absolutely brilliant !!!
As everyone says .... you do need it hotter than 140 C I did it to 153 and it was just perfect.
I will be making it again ..possibly today!!!!

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


chris210's picture

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

vanessa forde's picture

i just made these and they are awesome.
i didn't use greaseproof paper but lightly greased a baking tray.

paulabutton's picture

I note some people are throwing the left over toffee mix away!!! Rather than do that why not throw in to the remaining mix some salted peanuts and then simply pour on to buttered grease proof paper and you have nut cracknell !! Alternatively add a little bicarbonate of soda pour that on to grease proof paper and you have cinder toffee. :)