Homemade toffee apples

Homemade toffee apples

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(29 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

Nutrition:

  • kcal278
  • fat0g
  • saturates0g
  • carbs73g
  • sugars73g
  • fibre2g
  • protein0g
  • salt0.06g
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Ingredients

  • 8 Granny Smith apples
    Apples

    Apple

    ap-pel

    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

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 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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tabelmabel
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.
LOD
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?
hartleypack
31st Oct, 2016
5.05
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
30th Oct, 2016
5.05
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
30th Oct, 2016
5.05
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
19th Aug, 2015
1.3
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
31st Oct, 2014
5.05
Really easy - I don't have a sugar thermometer, but not difficult to get the toffee right. Look fantastic - will definitely make again.
icingaholic
25th Oct, 2014
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
3rd Oct, 2014
5.05
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
5th Nov, 2013
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.

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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.
paulabutton
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. :)