Toffee Apples
Everything hangs on one number: 140°C. Below it the toffee stays chewy and sticks to your teeth; above it, it turns bitter. Without a thermometer, test in cold water — a drop should set instantly into glass and snap. One more thing: scald the apples first, or the wax on the skin stops the toffee gripping and it slides off into a puddle.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 55 min
- Servings
- 8
- Level
- Medium
- Per serving
- 290 kcal
Ingredients
-
What to use instead
Corn syrup works in the same quantity, as does runny honey, though honey makes the recipe no longer vegan.
Makes: 8 apples
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Prepare the apples
Dip the apples in boiling water for 10 seconds and dry them thoroughly. That removes the waxy bloom the toffee slides off. Pull out the stalks and push in the sticks.
-
Step 2: Dissolve the sugar
Put the sugar in a heavy pan with the water and heat gently for 5 minutes without stirring, until completely dissolved. Stirring makes it crystallise.
-
Step 3: Add the syrup
Stir in the golden syrup and vinegar. Both are there to keep the toffee clear and stop it going grainy.
-
Step 4: Boil to 140°C
Boil without stirring for about 15 minutes. With no thermometer, drop a little into iced water: it should set instantly and snap rather than bend.
-
Step 5: Dip the apples
Take the pan off the heat and tilt it. Dip and turn each apple, letting the excess run off. Work fast — the toffee thickens visibly as you go.
-
Step 6: Let them set
Stand the apples on parchment and leave for 20 minutes at room temperature. Not the fridge: condensation makes toffee sticky.
Tips & variations
-
Tip
Keep a bowl of iced water beside you. Toffee at 140°C causes serious burns, and having cold water to hand is not excessive caution.
-
Variation
If the toffee thickens before you have finished, put the pan back on low heat for a minute. Water will not fix it at this stage — only heat will.
-
Swap
Corn syrup works in the same quantity, as does runny honey, though honey makes the recipe no longer vegan.
-
Storage
Eat the same day. Within 24 hours the apple gives up moisture, the toffee clouds and starts sticking to your fingers.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 290 kcal | 2,320 kcal |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 74 g | 592 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
