Points to remember
- Cover the apples with boiling water to remove the waxy coating as this will help the toffee to stick.
- Dry the apples thoroughly with kitchen towel.
- Pull off the apple stalks and insert a wooden skewer.
- Melt the sugar with the water over a gentle heat so the water does not boil before the sugar has fully dissolved.
- Use the end of a wooden spoon to agitate the sugar around the pan to help it dissolve quicker.
- Bring to the boil and keep heating until it reaches 150C ‘hard crack’ stage perfect for toffee apples – use a sugar thermometer to check.
- Be careful not to put your hands near the toffee in the pan as it is very hot.
- Take the pan off the heat and dip apples into the toffee - if the mixture gets too cool place back over a low heat.
- Place coated apples on baking parchment.
- Add toppings to your apples such as crushed nuts as soon as you have dipped the apples in the toffee so they stick to the outside.
If you haven’t got a sugar thermometer you can drop a little of the toffee in a glass of cold water and if it hardens straight away it’s ready.