Homemade toffee apples

Homemade toffee apples

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

Difficulty and servings

For the keen cook

Makes 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

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.

278 kcalories, protein 0g, carbohydrate 73g, fat 0 g, saturated fat 0g, fibre 2g, sugar 73g, salt 0.06 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 41-47

  • Binder photo Ceri

    01 November 2012

    Ceri rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ceri

    02 November 2012

    Ceri commented on this recipe

    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!)

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  • Binder photo princessumpalumpa

    05 November 2012

    princessumpalumpa rated and commented on this recipe

    5 stars

    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

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  • Binder photo Chris

    09 December 2012

    Chris rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Keith Lemon

    11 March 2013

    Keith Lemon commented on this recipe

    WOW YUMMM !!!

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  • Binder photo Keith Lemon

    11 March 2013

    Keith Lemon commented on this recipe

    WOW they are totes AMAZABLES

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  • Binder photo Keith Lemon

    11 March 2013

    Keith Lemon commented on this recipe

    WOW they are totes AMAZABLES

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Difficulty and servings

For the keen cook

Makes 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Ingredients

  • 8 Granny Smith apples
  • 400g golden caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup
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278 kcalories, protein 0g, carbohydrate 73g, fat 0 g, saturated fat 0g, fibre 2g, sugar 73g, salt 0.06 g

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