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Toffee Apples

If you’ve seen issue 24, then you’ll have noticed the delicious-looking toffee apples on our ‘Why we love Bonfire Night’ page. They were made by our very own editor, Lizzie, who has shared her recipe with us here:

  • Toffee Apples
YOU’LL NEED
    • 8 apples (I use Gala because they’re a bit smaller, but Granny Smiths are good too)
    • 400g caster sugar
    • 1 tsp vinegar
    • 4 tbsp golden syrup
    • Lolly sticks

    I absolutely love fireworks and happily volunteer to host the annual Hudson family Bonfire Night party. It’s an excuse, of course, to get in the kitchen and bake some delicious heart-warming treats. Parkin cake, marshmallows and toffee apples are some of my go-to recipes for this time of year. Toffee apples, in particular, are extremely easy to make and are great for kids and adults alike. I may be in my thirties but I’m still partial to a childhood favourite now and again – hand me a bag of penny sweets any day! If you’re looking for a good toffee apple recipe, then here is my trusty one and I’m sure it’ll be a success for you, too.

    1. Place the apples in a bowl and submerge in boiling water. I do this in pairs. Remove from the water and rub gently with kitchen towel to remove the wax on the apples. You don’t want to leave the apples in the water too long, else they may start to go soft. Twist off the stalks and push in a lolly stick. Set the apples to one side.

    2. Lay a piece of baking parchment out on the worktop. You need to work quickly and don’t want to be dripping caramel sauce over your floor, so work next to your hob! Tip the sugar in a saucepan along with 100ml of water and turn on to a medium heat. Heat until the sugar dissolves completely. Then stir in the vinegar and syrup.

    3. Use a sugar thermometer to boil the sugar to 140 degrees, or ‘hard crack’ stage. Take off the heat so that it doesn’t caramelize. Working very quickly, dip each apple in the hot toffee to completely cover, let the excess drip away and set aside on the parchment. I coat my apples twice to ensure a nice even layer. You may have to reheat your toffee but just ensure it doesn’t overheat. Leave the apples to cool completely before eating. Store in a dry place or pop into cellophane bags and tie with ribbon. Enjoy!