Toffee Apples
Indulge in the nostalgic delight of homemade toffee apples—a quintessential treat that’s perfect for autumn celebrations, Halloween parties, or festive fairs! This recipe transforms crisp, juicy apples into glossy, candy-coated wonders with a crunchy toffee shell made from granulated sugar, golden syrup, and a touch of vinegar for that perfect crackly texture. Using a candy thermometer ensures precision, while optional red food coloring adds a stunning, traditional hue. With just 10 minutes of prep and 15 minutes of cooking, these easy-to-make treats offer the ideal balance between tart apple freshness and rich, caramelized sweetness. Serve them as a stunning centerpiece or wrap individually for a sweet gift that’s sure to impress.
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Recipe Information
Ingredients
- 6 pieces Medium-sized apples
- 400 grams Granulated sugar
- 4 tablespoons Golden syrup or light corn syrup
- 100 milliliters Water
- 1 tablespoon White vinegar
- 0.5 teaspoon Red food coloring (optional)
- 6 pieces Wooden lollipop sticks or skewers
Instructions
Wash and thoroughly dry the apples. Remove any wax coating by gently scrubbing with warm water and patting dry. Insert a wooden stick firmly into the core of each apple, ensuring it is stable and easy to hold.
Prepare a baking sheet by lining it with parchment paper or a silicone mat. Lightly grease the surface to prevent sticking.
In a medium-sized, heavy-bottomed saucepan, combine the sugar, golden syrup, water, and vinegar. Stir gently over low heat until the sugar completely dissolves.
Once the sugar has melted, increase the heat to medium-high and bring the mixture to a boil. Do not stir, as this may cause crystallization. If sugar crystals form on the sides of the pan, use a wet pastry brush to dissolve them.
Using a candy thermometer, cook the toffee mixture until it reaches 150°C (302°F), also known as the hard crack stage. This will take about 10–15 minutes. Remove from heat and, if desired, quickly stir in the red food coloring.
Immediately and carefully dip each apple into the hot toffee, tilting the pan to ensure even coating. Rotate the apple to cover it completely, then let any excess drip off before placing it on the prepared baking sheet.
Work quickly as the toffee will harden as it cools. Repeat with the remaining apples.
Allow the toffee apples to cool and harden completely at room temperature before serving. They can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 96.2 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
