Ingredients
- 8 small to medium eating apples (firm varieties such as Gala or Braeburn work well)
- 400 g caster sugar
- 100 ml water
- 1 tablespoon golden syrup
- 1 tablespoon white vinegar or lemon juice
- Wooden sticks or sturdy skewers
Equipment
- Heavy-based saucepan
- Sugar thermometer (recommended for accuracy)
- Baking tray lined with baking parchment
Method
- Prepare the apples
- Wash thoroughly to remove any waxy coating. Dry well.
- Insert a wooden stick into the top of each apple and set aside on the lined tray.
- Make the toffee
- Place the sugar and water into the saucepan and heat gently until dissolved. Avoid stirring once it begins to simmer.
- Add the golden syrup and vinegar.
- Increase the heat and boil until the mixture reaches 150°C on the thermometer. This is the hard-crack stage. If no thermometer is available, drop a little mixture into cold water. It should harden instantly and break with a snap.
- Work carefully, as the toffee is extremely hot.
- Coat the apples
- Remove the pan from heat.
- Quickly dip each apple, turning to coat evenly. Allow any excess to drip off.
- Place the apples back onto the parchment to set.
- Cooling and serving
- Leave for approximately 20 minutes until the coating hardens.
- Serve fresh on the same day for the best texture.
Flavour and Decoration Ideas
- Add a pinch of cinnamon or mixed spice to the toffee for autumn warmth.
- Sprinkle crushed nuts, festive sprinkles, or edible glitter over the coating before it sets.
- Use green apples for a striking contrast with the glossy red toffee.
Enjoy your seasonal treat, perfect for Halloween celebrations where a little nostalgia meets delicious indulgence.
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