Homemade toffee apples

Homemade toffee apples

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(40 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 translucent, golden-amber coloured, sweet syrup, which can only be produced…


  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, 2019
Toffee so hard! These apples are difficult to eat! Not what we expected! I will try a different recipe next time.
NaomiEm's picture
25th Oct, 2019
Much easier than I expected and came out brilliantly, kids absolutely delighted. Spray oil on the greaseproof paper helped stop any sticking. Made 5 small toffee apples then followed an earlier tip and added some bicarbonate of soda to make some delicious cinder toffee too.
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


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Elizabeth Nash's picture
Elizabeth Nash
14th Oct, 2019
These were great! Did a double size batch for 12 apples, and added a tsp of bicarbonate of soda into what was left over of it to create some delicious honeycomb! (It makes ALOT of honeycomb from what little toffee was left, so be aware of this!) Also, use silicone instead of parchment! We placed ours in a silicone muffin tray kinda thing, they peeled out really easily! Plus, we put the honeycomb into shaped silicone moulds to make rose and Christmas tree shaped honeycomb!
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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