Toffee apples
By: Roopa Gulati
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 6
Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples
Similar recipes
Ingredients
For the toffee coating
- 225g demerara sugar
- 110 ml water
- 0.5 tsp vinegar
- 2 tbsp golden syrup
- 25g Butter
For the apples
- 6 Apples
- 6 wooden skewers, for holding the apples – ice lolly sticks will do
Method
1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
3. Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for a day or two, wrap the apples in cellophane.
Comments & Ratings
Rate this recipe by selecting the stars and clicking to Submit. Then leave your comment / suggestion below.
You need to be logged in to rate
Latest Comment
View all comments (5)To make the toffee stick, put the apples in the fridge for a couple of hours. Works wonders!
Just realised why my toffee doesn't stick to the apples - I used Anchor spreadable butter (all we had except Lurpak lighter spreadable) and Anchor contains 33% vegetable oil. I will retry with 'proper butter'.
Toffee tastes great but I couldn't get the toffee to stick to the apples. It was as if the apple skin was waxed but we washed and dried them before dipping them. I tried both braeburn and cox's with same results.
can you make it without vinegar?whats the purpose of thevinegar?can you taste the vinegar? thanks because i want to make these!
Hi I made these today. Very easy and taste delicious.