Relive nostalgic childhood memories with these cracking good toffee coated apples. To make them a little different add a little red food dye to the toffee, to get a beautiful red shiny toffee and dust with desiccated coconut.
- 225g demerara sugar
- 110 ml water
- 0.5 tsp vinegar
- 2 tbsp golden syrup
- 25g butter
- 6 apples
- 6 BBQ sticks, for holding the apples
Please note that making toffee must be approached with caution; toffee gets very, very hot (up to 140 °C) as it is boils!
- Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a bowl of cold water. This should take around 10-15 minutes boiling time.
- While the syrup is cooking, wash the apples and dry well, pierce each apple with a wooden BBQ stick. Once the toffee is ready, add an optional drop of red food colouring and stir well. Dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
- Optional; Dust with desiccated coconut
- Leave to harden on a lightly oiled tray before serving. If bringing the toffee coated apples with you to a bonfire party, why not pack them individually in our pla brown or white paper bags. If you're planning to keep them for a day or two, wrap the apples in cellophane.
Download Toffee Apples recipe in pdf format (160kb)
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