Toffee apples

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Serves: 8

By GeraldineMumsnet



  • 4 tbsp golden syrup

  • 400g golden caster sugar

  • 1 tsp vinegar

  • 8 apples


  1. Put the apples in a large bowl and cover them with boiling water (you may have to do this in several batches). Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
  2. Put the apples on a layer of baking parchment, close to your hob.
  3. Tip the sugar into a pan along with 100ml water over a medium heat. Cook for 5 minutes until the sugar dissolves, then stir in the vinegar and syrup.
  4. Set a sugar thermometer in the pan and boil to 140C. If you don't have a thermometer, 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.
  5. 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.
  6. Leave the toffee apples to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Cake/Dessert

  • Halloween

  • Bonfire

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • apple

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