How to make the best Toffee Apples Blogtober day 16
Updated: Feb 19
Halloween is one of those times of year when you can just let loose and have some great fun. For us it also means the return of some great family traditions.
One of those traditions is making Toffee Apples together.
5 Granny Smith apples
450g golden caster sugar
2 tsp vinegar
5 tbsp golden syrup
Place the apples in a large bowl, pour over boiling water until they are all covered. This will remove the waxy coating and help the caramel to stick. Dry and take off the stalks. Push a wooden lolly stick into the stalk end of each apple.
Place a sheet of baking paper on a tray and place the apples on this. Tip the sugar into a pan along with 110ml water and set over a medium heat. Cook for 5 – 10 minutes until the sugar dissolves, then stir in the vinegar and syrup. Using a sugar thermometer, place it in the pan and boil to 150C. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water, it should harden instantly.
Working quickly dip and twist each apple in the hot toffee until covered, then place on the baking parchment to harden. Leave the toffee to cool before eating.
Can be made up to 3 days in advance, stored in a dry place.
For a spin on this tasty classic try adding extra decorations such as Marshmallows, sprinkles or instead of Toffee try different coloured chocolate.
Pink chocolate with white drizzled over the top and a sprinkle of sherbert!