Homemade Toffee Apples
These sticky and sweet caramel apples are a nostalgic treat perfect for fall festivities. The crisp Granny Smith apples are coated in a shiny golden toffee shell, making them both an indulgent dessert and a fun activity to make with family and friends. Whip up a batch of these classic caramel apples to enjoy the crunchy, gooey goodness of this seasonal delight.
— Constant Cookbook
Ingredients
- 8 Granny Smith apples
- 400g golden caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
Instructions
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. 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.
- 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. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Cook Time
10M
Prep Time
PT10M
Yield
Makes 8
Nutrition
- Calories: 278 calories
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 73 grams sugar
- Fiber Content: 2 grams fiber
- Sodium Content: 0.06 milligram of sodium
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