• 8 apples, unwaxed
  • 250g (8oz) caster sugar
  • 0g (2tbsp) golden syrup
  • popping candy


  • STEP 1
    Line a baking tray with non-stick baking paper. Peel the top half of the apples as evenly as you can, leaving the bottom unpeeled. Place the apples upside-down on top of the tray and push a wooden chopstick into each one, through the core.
  • STEP 2
    For the caramel, place the caster sugar in a heavy-based pan with 2 tablespoons of water and the golden syrup and place over a medium heat. Using a sugar thermometer, bring the caramel up to 140˚C. If you don’t have a sugar thermometer, cook the sugar and water until it becomes a shiny, medium dark brown caramel. Hot sugar is very dangerous in contact with little hands, so keep safe when doing this.
  • STEP 3
    Once the caramel reaches 140˚C, to avoid the caramel from colouring further, put the base of the pan into cold water for a few seconds. Take care not to splash any water into the caramel.
  • STEP 4
    Leave to rest but don’t let the caramel cool all the way through, as you will need to be able to dip the apples into it.
  • STEP 5
    Tip the popping candy into a small bowl. Carefully dip the tip of each apple into the caramel to completely cover the flesh, and then dip the apples with the caramel into the popping candy.
  • STEP 6
    Place the toffee apples onto the non-stick baking paper and leave them to harden before serving.

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