Toffee apple pops

Toffee apple pops

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 15 mins plus cooling

More effort

Makes 8-10
Try this bite-sized take on a classic sweet treat - the toffee apple. Top with melted chocolate, chopped nuts, or hundreds and thousands

Nutrition and extra info

Nutrition: per serving (10)

  • kcal124
  • fat2g
  • saturates1g
  • carbs26g
  • sugars26g
  • fibre1g
  • protein0g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2-3 small crunchy apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • roasted chopped pecans (optional)
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • melted dark chocolate (optional)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

For the toffee

  • 200g golden caster sugar
  • 50g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • ½ tsp white wine vinegar
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp double cream

Method

  1. Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.

  2. Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre – if your skewers are very long, cut them in half before using.

  3. Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.

  4. Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
allielovetocook
6th Nov, 2014
5.05
A great alternative to the traditional whole toffee apple .. these worked brilliantly and the sweet crunchy toffee was perfect against the crisp and juicy Granny Smith apples I used. Served them after hot dogs and Bonfire Baked Potatoes and they went down very nicely, thank you!
Elliecook
13th Oct, 2014
I would love to make these for a bonfire dinner party but will be short of time on the day. How far in advance can I make these/how can I store if so? Ideally I need a week in advance. Thanks!
goodfoodteam's picture
goodfoodteam
7th Nov, 2014
Hi there thanks for your question, we're afraid these will only keep for 1-2 days.
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.