Our Delicious Toffee Apples are, as the name says, delicious. These little bundles of sweet, crispy juiciness are perfect for making Bonfire Night extra special.
Toffee apples are a classic autumnal treat and take me back to memories of my childhood. Bonfire night was the one night of the year that I was allowed to eat a toffee apple. Snuggled by the bonfire I would savour every mouthful of my delicious bonfire night treat. I would return home an utter sticky mess! My toffee covered gloves and coat would be peeled off me before climbing into the car looking like something from a horror movie with my sticky, messed up hair and red toffee stained face! Once home the washing machine went straight into action and for me, an extra bubbly, bubble bath was in need! Despite the mess, it was so worth it!
If you are hosting your own firework party this season or just love toffee, have a go at making our Delicious Toffee Apples and personalise them for your family and friends. For the ultimate toffee duo serve your toffee apples along side a big bowl of Homemade Treacle Toffee.
6 Small apples, stalk free! Granny Smiths and Pink Ladies work well
200g Golden caster sugar
2 tbsp Golden syrup
25g Unsalted butter
6 Wooden lollipop sticks
Red food colouring – Optional
1. Place the apples in a large bowl. To allow the toffee to stick to the apple skin you need to remove any wax coating from the apples. Immerse the apples in boiling water for a couple of seconds then quickly pour the water away. Pat dry.
2. Grab your lollipop sticks and push the sticks halfway into the core of the apples at the stalk end.
3. Add the golden caster sugar and water to a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.
4. Add the golden syrup and butter to the pan and stir until melted and all the ingredients are mixed together.
5. Turn up the heat a little and bring the mixture to the boil. DO NOT STIR. If you over stir at this stage the toffee will start to crystallise. Heat until the mixture reaches Hard Crack Stage – 149°-154°C (300°-310°F)
Note; Hard-Crack Stage is a specific temperature range in cooking toffee and sweets. Hard Crack occurs at 149°- 154°C. Simply drop a spoonful of the hot mixture into a bowl of ice cold water, it should harden instantly. Remove the toffee from the water and attempt to bend it. If hard-crack stage has been reached, the syrup will form brittle threads in the water and it will crack if you try to bend it. If it is still squishy continue to heat it.
6. Remove the pan from the heat.
7. Whilst tilting the pan, carefully dip the apples, one at a time, into the hot toffee until all the apple is covered, allow any excess to drip away then place on the lined baking try to set. If you find the toffee is starting to thicken and is becoming difficult to work with simply pop the pan back on the heat for a minute or two and continue with the apple dipping once the toffee is back to the desired consistency.
Toffee Apples are best eaten on the same day as they are made. They must be stored in an airtight container and eaten within a day or two of making.
Happy Toffee Apple Making Everyone!