Daylesford's homemade toffee apples

This classic, caramelised treat isn't just for children. You will need eight wooden skewers or lolly sticks, baking parchment paper and a deep saucepan

30 October 2020

Ingredients
(serves eight)

8 organic eating apples
400g organic golden caster sugar
100ml water
2 tsp organic vinegar
4 tbsp organic golden syrup
few drops of red food colouring (optional)

 

Method

Wash and dry the apples thoroughly. Push a wooden skewer or lolly stick into the stalk end of each apple.

Prepare a sheet of baking parchment close to your cooking area and place the apples on this.

Set a large pan over a medium heat and add the sugar and water. Cook for five minutes until the sugar dissolves, then stir in the vinegar, red food colouring (if using) and golden syrup. Set a sugar thermometer in the pan and boil to 150C; 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 be brittle and easy to break. If the toffee is still soft, continue to boil it longer.

Grasp each apple by the wooden handle, and quickly dip and twist each into the hot toffee. Let any excess drip away over the pan before placing your toffee apples on the baking parchment to set.

You may need to increase the heat if the temparature drops and the toffee mixture feels more thick and viscous. Allow the toffee apples to cool completely before eating. Store in a cool, dry place and enjoy within 2 days.