We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Toffee apples
Makes: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Toffee apples
Makes: 4-6
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
243Kcal
Fat
2gr
Saturates
1gr
Carbs
60gr
Sugars
57gr
Fibre
4gr
Protein
1gr
Salt
0.2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 175g light brown soft sugar
- 100g golden syrup
- 1 tsp white wine vinegar
- 15g butter
- 4-6 dessert apples, skewered with forks
Step by step
Get ahead
The toffee apples will keep for a few hours somewhere cool and dry, any longer and they start to 'weep'.
-
Heat the sugar, syrup and vinegar with 2 tablespoons of water in a heavy-based pan, gently swirling the pan until the sugar has dissolved.
-
Increase the heat and boil for 5-6 minutes, until the syrup reaches the ‘hard crack’ stage, at 150°C (see below). Remove from the heat and stir in the butter.
-
Swiftly dip each apple in the toffee, tilting the pan to create a deep pool of toffee and swirling the apples to get an even coating. Allow the excess to drip off each apple into the pan for a moment, then set them, fork up, on a lightly oiled plate and leave to harden.
TipUse forks instead of lollipop sticks to skewer your toffee apples for a quirky presentation. If you don’t have a sugar thermometer, drip a little toffee from a spoon into a dish of cold water. If it hardens to brittle threads immediately, it’s ready; if it’s still soft, the toffee needs a little more cooking time.
- For a delicious variation, stir 2 tablespoons orange extract and 2 tablespoons sesame seeds into the toffee with the butter.