Article 4 November 2021

Recipe of the week: Toffee Apples

Toffee Apples

Serves 4

Toffee Apples are the perfect, simple sweet treat to make for Bonfire Night this Friday!

Granny Smith Apples x 4
Caster Sugar x 200g
Vinegar 1.2 tsp
Golden Syrup 2 Tbsp
Water 50ml
Sprinkles or chopped nuts to decorate

1. Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick.
2. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
3. Lay out a sheet of baking parchment and place the apples on it.
4. Tip the sugar into a pan along with the water and set over medium heat.
5. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. 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 and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
6. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Decorate with sprinkles or chopped nuts at this stage is you like. Leave the toffee to cool before eating.