Homemade toffee apples

Homemade toffee apples

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(36 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet


  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, questions and tips

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5th Nov, 2018
Perfect toffee apples. Made these several times. I added a few splashes of food colouring after my toffee reached the hard crack stage. It makes tons of toffee, enough to coat 8 large apples and I splodged the rest in little circles on a baking sheet lined with parchment and that gave us little circles of toffee heaven, but beware if you have fillings!!
3rd Nov, 2017
Made for last year's bonfire night really good, hope I'm not tempting fate as making again this year. Also add a little bit of bicarbonate to any left over toffee - made great puff candy.
29th Oct, 2017
This recipe was surprisingly easy!! I only needed the indigence to cover 2 fairly large Granny Smith apples, so I used 1/2 the given measurements, and it was PERFECT! For someone with little experience with making toffee, I was really impressed! I had to use balsamic vinegar as it was all I had, and they still tasted wonderful and sweet! I would most certainly use this recipe again, it worked nicely for spun sugar too!! 5 STARS!!!
5th Nov, 2016
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.
2nd Nov, 2016
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?
31st Oct, 2016
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
30th Oct, 2016
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
30th Oct, 2016
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
19th Aug, 2015
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 :(
31st Oct, 2014
Really easy - I don't have a sugar thermometer, but not difficult to get the toffee right. Look fantastic - will definitely make again.


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5th Nov, 2017
Spray the baking sheet with an oil spray to stop the apples sticking. Don't rush to heat the toffee, it takes a while to get there but then overheats and becomes bitter very quickly. chuck some bicarb or baking powder in the left overs and pour into a lined pan - once it's cooled you can smash and eat! Don't bother scrubbing the pan! Boil enough hot water in the toffee pan afterwards to dissolve any welded on toffee, afterwards I tipped the boiled water it into the washing up bowl and left the bowl on it's side to soak to clean off the lip of the pan.
vanessa forde
31st Oct, 2015
i just made these and they are awesome. i didn't use greaseproof paper but lightly greased a baking tray.
30th Oct, 2015
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. :)
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