Toffee apples always remind me of Bonfire Night and as that night is nearly upon us I felt the need to make toffee apples. Also, we recently took the girls to the annual Apple Day at The GreenWood Centre and there were toffee apples on sale, however by the time we had fought our way through the crowds there weren’t enough toffee apples left. So I promised to make them some and last week I managed to find the time.
Actually, it takes surprisingly little time to make these, especially if you don’t mind how haphazard they look when they are finished.
PLEASE BE VERY CAREFUL , BOILING SUGAR IS EXTREMELY HOT. It is best to do this in a quiet kitchen unaided by small children.
3 eating apples
3 lolly sticks
100g (4oz) granulated sugar
50ml (2 fl oz) water
15g (½ oz) butter
1 tbsp golden syrup
Silicone sheet or non-stick baking parchment, a pan of boiling water
Pour the sugar and water into a heavy-based pan and heat over a gentle heat until the sugar is dissolved. Add the butter and syrup and bring to a fast boil. Use a sugar thermometer and bring the mixture to the hard crack stage (290°c). If you don’t have a sugar thermometer then boil for about ten minutes until a deep golden colour and drop a small amount into a cold glass of water. It should form a hard ball straight away. If it clouds the water at all it isn’t ready. Boil for a few more minutes and test again.
Whilst the toffee is boiling, bring a pan of water to the boil and drop the apples in for a few seconds. This will remove any waxy coating and help the toffee stick to the apples. Remove from the water and dry well. Stick the lolly sticks into the apples.
When the toffee is ready, take it off the heat and working quickly dip each apple into the mixture until well coated and place on the silicone sheet to harden and cool. If the mixture starts to harden before you are finished then place back on the heat for a minute or so.
To clean the pan, fill it with water and place back on the heat until it cleans itself.
DO NOT BE TEMPTED TO LICK THE SPOON.