Homemade toffee apples

Homemade toffee apples

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • kcal278
  • fat0g
  • saturates0g
  • carbs73g
  • sugars73g
  • fibre2g
  • protein0g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mrs O
1st Nov, 2013
Success!! So impressed with result. 2 things worth pointing out, literally swish apples in boiling water as left too long they turn brown ( recipe doesn't stipulate how long) and boil steadily or will burn. Did take alittle while 2 get 2 temp so if have thermometer worth using as did water test at 140c but still chewy so went closer 2 150c. Look fantastic & very happy with taste. Toffee like glue when hardened so beware when u have 2 clean up after what might get splatted lol! 5* rating!
30th Oct, 2013
Hooray!!! What an excellent recipe! I made half the recipe and used braeburn apples instead of granny smith. There was a tiny bit left, so I poured it out onto a greased and lined baking tray. Using the cold water test was fine and worked perfectly, just make sure you have everything to hand next to the cooker! A hit with kids on halloween and bonfire night!
19th Oct, 2013
Much nicer than shop bought kids really loved them. Glad I purchased a thermometer as much less fiddler than the cold water test.
11th Mar, 2013
WOW they are totes AMAZABLES
11th Mar, 2013
WOW they are totes AMAZABLES
11th Mar, 2013
chris210's picture
9th Dec, 2012
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!
5th Nov, 2012
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
2nd Nov, 2012
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!)
1st Nov, 2012
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.