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


  • 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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31st Oct, 2012
Great - worked really well, but beware answering the doorbell or telephone in the middle of the dipping as when I went back the toffee had 'gone' over and couldn't be redeemed!
30th Oct, 2012
fantastic recipe ,my toffee apples look great ,thanks so much have this saved to my binder happy halloween everyone love from karen davidson
30th Oct, 2012
Fantastic first attempt on making these, good tip about washing the apples, all the kids and grown ups loved them loads better than shop brought, and another good tip for cleaning your pan after cooking toffee is to fill with water and boil then you have a nice clean pan, thanks for this recipe ;)
26th Oct, 2012
I've made toffee apples before but gona try this recipe then make honeycomb with the leftover toffee. Ty for the water tip to remove the waxy will try that, I also add honey to my mixture tasted great, golden syrup was too chewy, also parchement does stick so just rest them on a glass chopping board worked for me, and if you want to wrap them try a florist they have clear wrapping which I use then tie with ribbon :)
5th Sep, 2012
these are so yummy .But when i decided to add red food colouring to give a nice colour it tasted burnt any ideas why ?),:
29th Feb, 2012
Wow! First time I've made these! They are sitting happily and looking shiny on my kitchentable, waiting to be eaten! Very easy to make and the toffee tasted really good!
27th Nov, 2011
easy to make, I substituted the golden syrup for liquid glucose (same quantities) and they were delicious!
17th Nov, 2011
Im just about to make these now, will let you know how they turn out ;-)
7th Nov, 2011
I use this recipe to make toffee grapes - 3 or 4 on a skewer/toffee apple stick coated in toffee makes a treat that I get asked for EVERY year... much easier to eat than a toffee apple :O)
6th Nov, 2011
Recipe worked a treat. I let the apples cool on a silicon baking mat. No problems lifting them off.


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