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Thursday 29th October 2015

An Autumn Treat - Toffee Apple Recipe

 Serves 8-10


10 medium granny smith apples washed dried and stalks removed,
Skewers or lollypop sticks,
400g x golden castor sugar,
4 tbsp. golden syrup,
1 x tsp vinegar,
150ml water,
Few drops of red food colouring (optional)
A greased baking sheet

Take the sugar and water and simmer until dissolved together, next add vinegar and syrup and boil. The mixture needs to be taken to 140oc hard crack stage, check this with a sugar thermometer or drop a little of the hot toffee into cold water if it turns hard its ready, if its soft boil the toffee some more, add a few drops of red food colouring and stir into the hot toffee if you want the authentic look!

Spike the cleaned apples with lolly pop sticks and dip them and twist so covered in hot toffee drain excess. Place onto a greased baking sheet, for different coatings roll in chopped nuts or broken biscuits or cereals for crispy toffee apples. Remember the toffee is very hot please be careful when handling.

Leave apples to cool until set before you serve, to clean toffee pan simply fill with water and bring the simmer to dissolve any leftover toffee.