Toffee apples
Item 1 of 1
- medium
- 8
- 30 minutes
Toffee apples are a classic for Bonfire night or Halloween, and Andrew MacKenzie adds an unexpected twist by coating them in popping candy. Making a caramel from scratch can be a little daunting, but investing in a sugar thermometer will ensure you get it right every time.
First published in 2015
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Ingredients
Metric
Imperial
- 8 apples, unwaxed
- 250g of caster sugar
- 2 tbsp of golden syrup
- 15g of popping candy
SAVE RECIPE
Equipment
- Sugar thermometer
- Lollipop sticks
Method
1
Line a baking tray with parchment paper. Evenly peel the top half of the apples - leave the bottom half with the skin on. Arrange the apples on top of the tray and push a lolly stick into the bottom of each one
- 8 apples, unwaxed
2
For the caramel, place a heavy-based pan over a medium heat and add 2 tablespoons of water, the caster sugar and golden syrup. Using a sugar thermometer, bring up to 140°C or hard-crack stage
- 250g of caster sugar
- 2 tbsp of golden syrup
3
Once it reaches 140°C, stop the caramel from colouring further by putting the base of the pan into cold water for a few seconds, taking care not to let any water seep into the caramel
4
Do not cool the caramel for too long as you will need to be able to dip the apples into it
5
Tip the popping candy into a small bowl. Dip the peeled half of each apple into the caramel to completely cover the exposed flesh. Allow to set for 30 seconds then dip into the popping candy
- 15g of popping candy
6
Place the toffee apples onto parchment paper and allow the caramel to harden before serving
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