Apples covered in hard toffee. They keep me quiet for an hour!
- 8 Granny Smith Apples
- 400g Caster Sugar
- 1 tsp Vinegar
- 4 tbsp Golden Syrup
It’s that time of year again – the clocks have gone back and it’s dark outside for practically all of your free time. But with the cold and dark comes Halloween and bonfire night, and toffee apples are a must for these occasions!
I was so happy to find toffee apples in Tesco again because I love them. I like those chocolate ones you can get. The only problem is the chocolate is too easy to get through so you get to the apple quicker. The whole fun of a toffee apple is that it lasts for ages!
I’ve been doing a bit of research and apparently toffee apples and candy apples are the same thing. I always imagine the American candy apples to be red but the toffee apples I had growing up were always ‘normal’ toffee colour, which is why my version aren’t red. Caramel apples are completely different – I’ve never tried one but I imagine the caramel is soft?
Place the apples in a large bowl and cover with boiling water to remove the waxy coating (allowing the toffee to stick better). Dry with paper towel and push a stick into the stalk end.
Lay out a sheet of baking parchment close to your stovetop and place the apples on it. Tip the sugar and 100ml of water into a pan and cook on a medium heat for 5 minutes until the sugar has dissolved.
Stir in the vinegar and syrup. Boil to 150ºc or ‘hard crack’ stage. Quickly dip the apples into the hot toffee and twist to cover. Let the excess drip off and place on the baking parchment to set.