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Toffee apples are a delicious treat to get your teeth into at this time of year. While you can buy them in supermarkets, toffee apples are incredibly easy to make at home. This tasty snack can be made up to two days before you eat them, as long as they are stored in a dry place. Here’s how to make toffee apples.
How to make toffee apples
- 8 Granny Smith apples
- 400g golden caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
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Place the apples in a large bowl, then cover with boiling water (you may have to do this in two batches).
This will remove the waxy coating and help the caramel to stick.
Dry thoroughly and twist off any stalks.
Push a wooden skewer or lolly stick into the stalk end of each apple.
Lay a sheet of baking parchment on your countertop and place the apples on this.
Tip the sugar into a pan along with 100ml water and set over a medium heat.
Cook for five mins until the sugar completely dissolves.
Finally, it’s time to stir in the vinegar and syrup.
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Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage
If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water.
It should harden instantly and, when removed, be brittle and easy to break.
If you can still squish the toffee, continue to boil it until you can’t.
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away.
Place the apples on the baking parchment to harden.
If the temperature drops and it starts to feel thick and viscous, you may have to heat the toffee a little.
Leave the toffee to cool before eating, otherwise it will be too sticky and hot.
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