How to make delicious toffee apples for Halloween
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5 -6
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Course
Dessert
How to make delicious toffee apples for Halloween
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It wouldn’t be Halloween or Bonfire night without toffee apples... Take a look at my video and tips for foolproof toffee and candy apples.
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Ingredients
- For the toffee apples
- 6 wooden ice lolly sticks small
- 6 apple small
- 220 g sugar 1 cup
- 110 ml water scant 1/2 cup
- 2 tbsp golden syrup or corn syrup
- 2 tbsp butter unsalted
- <br>
- candy apple red
- 5 wooden ice lolly sticks small
- 5 apple medium
- 440 g sugar 2 cups
- 240 ml water
- 75 g corn syrup or glucose syrup, 1/4 cup
- red food colouring I used Sugarflair in Christmas Red, paste form
Instructions
- For the toffee apples. Line a large tray with greaseproof paper.
- Wash the apples under cold water and leave to air dry on a wire rack. Pat dry with kitchen towel but do not rub.
- Twist the stalks and remove. Push a stick 3/4 of the way through, making sure it is secure.
- Put the sugar and water in a deep narrow pot. Dissolve over gentle heat and then add the golden syrup and butter.
- Bring to the boil and continue to boil without stirring until the temperature reads 132° C–143° C / 270° F–290° F on your digital thermometer.
- Turn the heat off and wait until the bubbles subside. Carefully tilt the pan to the side and then dip an apple into the toffee, gently twisting until it is completely coated.
- Remove gently and twist until excess caramel drips into the pot. Place onto the prepare tray. Leave to harden. Continue until all the toffee is used up.
- For the candy apples. Line a large tray with greaseproof paper.
- Wash the apples under cold water and leave to air dry on a wire rack. Pat dry with kitchen towel but do not rub.
- Twist the stalks and remove. Push a stick 3/4 of the way through, making sure it is secure.
- Stir sugar, water, corn syrup and food colouring in a deep narrow pot.
- Dissolve over gentle heat and then bring to the boil.
- Continue to boil without stirring until the temperature reads 143° C / 290° F on your digital thermometer.
- Turn the heat off and wait until the bubbles subside. Carefully tilt the pan to the side and then dip an apple into the caramel, gently twisting until it is completely coated.
- Remove gently and twist until excess caramel drips into the pot.
- Place onto the prepare tray. Leave to harden and eat soon after. Continue dipping your apples until all the caramel is used up.
Notes
- The apples are best eaten soon after they are made. Keep in an airtight container at room temperature until needed.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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