A toffee apple is a classic Bonfire Night or autumnal treat. This recipe only needs three ingredients. Use any sweet and ripe apples for this recipe.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 10 minutes
Prep time: 0S
Cook time: 10 minutes
Yield: 6
Ingredients:
| 550 g (11⁄4lb) sugar |
| 300 mL (10fl oz) water |
| 6 eating apples |
Steps:
- Gently heat 550g (11⁄4lb) sugar and 300ml (10fl oz) water in a heavy-based pan until sugar dissolves.
- Meanwhile, spear six eating apples with a stick or fork. Once the sugar has dissolved completely – otherwise it will crystallise – turn up the heat and let the mixture boil until it turns a caramel colour. Take off heat and immediately dip the pan in cold water to stop the caramel cooking further.
Nutrition Facts:
Calories 375 calories
Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes 8
Ingredients:
| 8 Granny Smith apples |
| 400g golden caster sugar |
| 1 tsp vinegar |
| 4 tbsp golden syrup |
Steps:
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 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 out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. 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.
- Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Nutrition Facts:
Calories 278 calories, Carbohydrate 73 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Sodium 0.06 milligram of sodium
Making these toffee apples is a job for grown-ups as the toffee will be very hot – but the kids will love eating them. They’re the perfect Halloween treat
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 8
Ingredients:
| 8 red apples |
| 400g caster sugar |
| 1 tsp lemon juice |
| 4 tbsp golden syrup |
| red or black food colouring |
| red or black food glitter (optional) |
| 8 sturdy, clean twigs or lolly sticks |
Steps:
- Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
- Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and bubble the mixture (be careful it doesn’t boil over) until it reaches ‘hard crack’ stage or 150C on a sugar thermometer. If you don’t have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it’s soft, continue to boil. When it’s ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat.
- Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.
Nutrition Facts:
Calories 282 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 2 grams fiber, Sodium 0.1 milligram of sodium
How do you make toffee apples?
To make toffee apples, start by mixing sugar, butter, vinegar, boiling water, and red food coloring. Then, cook the mixture over low heat, stirring it continuously. Once all the sugar dissolves, boil the mixture for 10 minutes before removing it from the heat. Next, pierce some apples with wooden skewers, and dip them in the toffee mixture.
How to cook apples on the stove top?
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage.
How do you store toffee apples?
If the toffee hardens during the process of dipping the apples, simply reheat the mixture at a moderate heat. It would be best to put it into the fridge. Keep toffee apples in an airtight container out of the sunshine or heat sources. Sitting on a bazaar stall should be fine, as they’ll soon sell!
How do you get bubbles out of toffee apples?
Once the toffee is ready, remove from the heat and leave to stand for 5 minutes to let the bubbles subside. (It is important to wait until all the bubbling calms down to create a smooth surface on the apples.) Once the bubbles have stopped, add the food coloring and stir gently.