Homemade toffee apples

Homemade toffee apples

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(25 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
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  • 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.

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Comments (53)

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

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

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)

acarsaid's picture

Recipe worked a treat. I let the apples cool on a silicon baking mat. No problems lifting them off.

felicityd's picture

These worked perfectly! One person commented that they didn't think you could buy better Harrods! I think that's the best compliment I've ever received for something to come out of my kitchen.

sarahjohnson84's picture

Lovely recipe. Glad I had a thermometer as it took away the guess work. I used royal gala apples as I like the red effect. Found that the apples stuck to the baking paper but if you hit the top with a fork so that the toffee underneath shatters, it seems to peel off OK. My four year old has just spent a sticky, but happy, hour eating hers- bath time!

windway's picture

Thanks for all the top tips. Used a little olive oil on the greasproof paper and they didn't stick. Be patient with the themometer - it eventually gets to the right temp! I poured the leftover toffee on to greasproof paper and when it had set i broke it up and gave it as a gift to a friend.

zoedroberts's picture

Have just made these, used light brown muscovado sugar as had no golden caster, also had no sugar therm. and honestly didnt feel I needed one, they have come out perfectly crunchy. Altho, I do have hard, ironised pans so I think that may have helped. Cant wait to eat them!

catrionarasdale's picture

Do yourself a favour - DO NOT try this without a sugar thermometer unless you're already familiar with the water bowl technique. I convinced myself that the sugar was ready as it was hard and 'snapping', and giving off a scary burning smell(!), but it wasn't and now all of my apples are chewy & make your teeth stick together instead of nice & crunchy. Sure this would be a good recipe if I only had the right tools!

bushwoman4's picture

I've been making toffee apples a long time, and one thing i do routinely to stop any parchment sticking issues, is to dunk the toffeed apple into hundreds and thousands or some similar cake decoration( chopped nuts work too!) and then put the on the tray. the look great, and since we sell them to raise money, they sell themselves because they look so yummy!

salthewal's picture

I'm not a granny smiths fan so went for jonagolds. I rubbed the skin off one after immersing in hot water and skin split on another so had to be super-careful with the rest.

I used dark brown sugar and the resulting colour is stunning. I'm still a little worried as I had to jump ship when the toffee started puffing acrid smelling smoke. It only reached 130 on my thermometer so it's still "all to play for." Toffee tastes lovely - they aren't winning any beauty contests though!


Btw, tried a few bananas to make up for lost apple - slips straight off and the banana juice liquidised the toffee. Worth putting in bowls with a spot of ice-cream though?

Hungry-monk's picture

Made these for the first time last night and must admit that having used an alternative variety of apple, the first attempt was a bit of a disaster as the apples went all brown and soft as a result of being in boiling water. Second attempt with large Golden Delicious apples was successful if a bit of a fiddle. The end result was good though.

wicker8's picture

just great ,fantastic recipe ,first time i have ever made toffee apples and they turned out great for halloween thanks

louiserutherford's picture

my kids and I have just made these. They were very easy to make and taste delicious.

fionasb's picture

I made this recipe to the letter on thursday night.The toffee had set brill really happy!!!Left apples on tray lightly coverd with cling film and a couple of tea towels and when i uncoverd them on friday morning the toffee had unset and gone all tacky???????? HELP?????

angelateste's picture

If you find they stick to the parchment, try very lightly greasing the paper first. I use Olive Oil and they have never stuck.

nunheadmum's picture

Used this recipe last year and it worked really well - have bought a sugar thermometer for this year to make it easier as it took me ages to judge last time. Only problem was them sticking to the parchment - does anyone have any tips? (Maybe the toffee wasn't quite right or...?)

kellylee's picture

To get the pan clean, put some water in the pan and put back on the heat, this will do the hard work for you.

manson82's picture

just tried this recipe and it worked out great i loved the tip about testing in the cold water as this is my first time ever making toffee apples i couldn't be happier would recommend to everyone ;D


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