Toffee Apples

Category:  Baking  - 


For 8 people


  • 450 g Demerara Sugar
  • 75 g butter or margarine
  • 225 g golden syrup
  • 150 ml water
  • 10 ml vinegar
  • 8 medium apples

Toffee Apples Directions

  1. 1. Place the sugar, butter, syrup, water and vinegar in a large heavey-based non-stick saucepan and heat gently for five minutes or until dissolved.
  3. 2.Using a clean pastry brush, brush the insides of the pan with cold water just above the level of the syrup and then bring to the boil. Boil rapidly for 5 – 10 minutes or until the temperature reaches the soft crack stage. (132-143C if using a sugar thermometer or drop a little of the mix into a bowl of cold water. If the syrup separates into threads which are hard but not brittle, it is ready.)
  5. 3. Push wooded sticks into the centre of each apple and then dip the apples very carefully into the toffee to coat well. You will need to twirl each apple around for a few seconds to allow the excess toffee to trip off. Leave to cool and harden on grease-proof paper.