This Toffee Apple recipe is the real thing and it really works – promise!
To make 8 toffee apples you will need:
Sugar 400 g
Golden syrup 4 tbsp
Vinegar 1 tsp
and this is what you do:
- Wash your apples in warm water to remove any waxy coating they might have – this helps to ensure that the caramel sticks to the surface of the apples.
Stab a wooden skewer into the top of each apple deep enough to give a firm hold.
Place the sugar in a pan with 100 ml of water over a low heat. Stir until the sugar has dissolved.
Add the vinegar and the syrup, increase the heat and bring to the boil. Boil, uncovered, for about 10-15 minutes until the caramel reaches “hard crack” stage which you test by dropping some of the caramel from a spoon into a cup of cold water. If the drops become hard and brittle immediately upon entering the water, your caramel is ready. If it is still elastic and stringy, keep boiling and repeat the test.
Once your caramel is at the “hard crack” stage, dip each apple into the caramel, swirling it around to give a good covering of caramel. Place on a sheet of baking paper to harden. You can give the apples a second coat if you still have caramel left over, or else use it to make caramel decorations for cakes, etc by drizzling it over a separate sheet of baking paper and leaving it to harden.
Toffee apples can be made up to 2 days in advance if stored in a dry place.