Toffee Apples

Method

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1. Wash the apples in hot water, dry them completely and remove the stalks. Push a stick firmly into the top of each. Line a tray with baking paper.

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2. Put the sugar, golden syrup, water and vinegar in a heavy saucepan over medium heat and stir until the sugar has dissolved. Stop stirring.

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3. Bring to a boil and cook without stirring for 12 to 15 minutes, until the temperature reaches 150°C / 300°F, or a drop of the syrup hardens and snaps in cold water.

   Mark done Start 12 min timer

4. Take off the heat and stir in the colouring if using. Wait 1 minute until the bubbles subside.

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5. Tilt the pan, dip each apple, and twirl it so the toffee coats it evenly, letting the excess drip back.

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6. Set on the tray and leave to harden for about 30 minutes.

   Mark done Start 30 min timer

Chef’s Tips

• Boil to 150°C. Below that the toffee stays sticky.
• Dry the apples completely, and scrub off any wax.
• Hot sugar burns badly. Take great care and keep children well away.

Pairing Suggestions

• A cup of hot chocolate
• A bonfire
• Parkin

Storage & Reheating

Best on the day. Keep in a cool, dry place up to 2 days, wrapped in cellophane. The toffee softens in humid weather.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.