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5 from 1 vote

How to make delicious toffee apples for Halloween

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 -6
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the toffee apples
  • 6 small wooden ice lolly sticks
  • 6 small apples
  • 220 g | 1 cup sugar
  • 110 ml | scant 1/2 cup water
  • 2 tbsp golden syrup or corn syrup
  • 2 tbsp unsalted butter
  • <br>
  • Red candy apples
  • 5 small wooden ice lolly sticks
  • 5 medium apples
  • 440 g | 2 cups sugar
  • 240 ml | 1 cup water
  • 75 g | 1/4 cup corn syrup or glucose syrup
  • paste red food colouring I used Sugarflair in Christmas Red

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.