Member recipe

Toffee Apples

Member recipe by

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

Member recipe by

Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level

More effort

Servings

8

Make the most of seasonal apples for Halloween or Bonfire Night.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 large apples. I like to use Granny Smith or Elstar
  • 400gr / 14oz. light brown caster sugar
  • 100ml / 3.5fl oz. water
  • 4 tbsp golden syrup
  • 1 x tsp vinegar
  • 1 x tsp vinegar

Method

  1. Remove the stalks from the apples and place them in your kitchen sink, making sure of course that it is clean. Pour water from a kettle that has just boiled over the apples. This removes any coating and makes it easy for the toffee to adhere to the apples. Dry them off. Drive your wooden lolly sticks into the centre at the core area of each apple. Make sure you leave enough exposed to hold the apple.

  2. Lay out a sheet of grease proof paper on your work surface close to your stove top where you will be making the toffee.

  3. Tip the sugar and the water into a high sided, heavy bottomed pan (not non-stick) on a medium high heat until the sugar dissolves. This will take about 5 minutes.

  4. Add the vinegar and the syrup and turn up the heat to high to bring the mix to a boil. Allow it to boil rapidly until it reaches a temperature of 140°C / 280°F. If you have a sugar thermometer you can use this to measure. However, if you, like me do not have a thermometer, you can check the temperature by dropping a teaspoon full or so of the mix into a bowl of cold water. If it hardens and becomes brittle immediately it is ready. If it is at all squidgy or soft, keep boiling until you reach this ‘hard crack’ stage.

  5. When the toffee is ready it’s time to work swiftly and of course carefully. I like to tip my pan to the side allowing the toffee to collect at the side of the pan giving me a deeper dipping area, take an apple by the lolly stick, dunk it, twist and swirl until coated, stand the apple upside down as it were, on the grease proof paper and repeat. Leave the toffee apples to harden. They will keep for a couple of days, but make sure you store them in a cool place or the toffee may melt.

Comments, questions and tips

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

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

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 (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…