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Toffee Apples

Toffee Apples

A traditional sweet treat enjoyed by children big or small!

Serves 4

4 English eating apples (type of apple, your choice)
225g caster or brown sugar
110ml water
1 tsp distilled vinegar
25g butter
Large non stick pan
Wooden skewers (or table forks)
Hundreds & thousands (optional)
Cooking Method: 

Put the liquid and sugar into a deep saucepan, place onto the heat and bring up to a slight boil.

Add the vinegar and butter, mixing gently on occasion for approx 5-10 mins with a wooden spoon, being careful not to splash.

Wash & dry the apples, removing any stalks. Skewer each apple in the middle pushing down ¾ of the way.

When the caramel starts to colour a deep golden, take a small bowl with cold water and with the wooden spoon drop a little of the caramel into the cold water. If the caramel hardens it’s ready.

Remove the pan from the heat, using a cloth to hold the slightly angled pan, take one of the skewered apples and start to dip into the caramel, removing, turning and re-dipping until coated. Once coated, place each apple on the non stick pan and repeat.

It’s at this point that the apples can be dipped in the hundreds and thousands. Be adventurous and dip into chopped nuts, desiccated coconut or some popping candy for an explosive mouth tingling twist!