Toffee Apples

By October 23, 2017 No Comments

For me, they fit perfectly somewhere between the left-over trick or treat-ing candy of Halloween and the looming crisp, smoky skies of November fireworks and bonfires. Perfect for the coming weeks. What’s more, they are the ideal size for little mitten-covered hands to hold!




  • 8 Apples
  • 400g Caster Sugar
  • 1tsp Vinegar
  • 4tbsp Golden Syrup
  • 100ml Water
  • 8 Wooden Skewers


Place the apples in a large bowl and cover with boiling water. Leave for 60 seconds and then dry with a clean tea towel or kitchen paper. This removes the waxy residue. Twist off any stalks.

Lay out a piece of greaseproof/baking paper near to your hob, and place the apples on it. Insert a skewer into each apple where the stalks have been removed.

In a saucepan, heat the caster sugar with 100ml of water and heat for 5 minutes, until the sugar dissolves. Add the vinegar and golden syrup. Place a sugar thermometer in the pan and boil to 150 degrees. If you don’t have a sugar thermometer place a small amount of the toffee into a bowl of cold water. It should harden instantly, and when removed, be brittle an hard to break. If it is soft and squishy/sticky continue to boil the toffee and repeat the test.

Working quickly, dip and twist each apple in the toffee, until covered. Drip off any excess over the pan and return to the greaseproof/baking paper to harden.

If you wish to decorate with chopped nuts, seeds, chocolate etc. do this at the ‘tacky not hot stage’. Allow the toffee to cool for a few minutes so its sticky but not hard. Adorn with your chosen decorations and allow to harden.

These little beauties can be made up to 2 days in advance. Store in a cool, dry place.


Sprinkle with chopped nuts, edible glitter, sugar strands, mini marshmallows…whatever your heart desires. The list is endless so get the kids involved and creative!