Bonfire Toffee Apples

These days Toffee Apples seem to be associated with Halloween, goodness knows why. As most of you know my family travelled the fairs in the UK and as far as I can remember, in those far off days the Toffee Apple always made their appearance on the fairgrounds at the the ‘Back-end’ fairs around October just in time for ‘Bonfire Night’ on the 5th November, then disappeared from sight as just as quickly as they came.

They are both delicious to eat and fun to make, however, although the kids love them, DO NOT have the children around when making them, Boiling sugar is VERY DANGEROUS if you get distracted for just one second when handling it.

This recipe will give you the best Toffee Apples you’ve ever tasted, Sweet, Crunchy, Buttery, Mmmmmmm.

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5 from 2 votes

Bonfire Toffee Apples

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Sweet Treats

Cuisine: British

Calories per Serving 327

Author: :Mr. Paul

Ingredients

• 8 apples small Coxes or Granny Smith apples (Don’t use a very sweet apple because with the sweetness of the toffee they will be too sweet.
• 400 g Sugar Caster
• 120 ml water
• 4 tbsp Golden Syrup or any other syrup such as Maple, Agave, Glucose, etc.
• NOTE: The syrup is only in there to prevent the toffee crystallizing.
• 50 g butter unsalted

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Wash & dry the apples, twist off the stalks and push wooden ice lolly sticks halfway into the core of the apples from the stalk end.
• Combine the Caster Sugar and water in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.
• Add the Golden Syrup and butter and stir until melted and combined. Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C (300°-310°F - the hard-crack stage) for about 15-18 minutes. (If you don't have a thermometer, check the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly, and when removed, be brittle and easy to break. If you can still squash it, continue to boil.)
• Remove the pan from the heat, let the bubbles subside a little, then tilt the pan, and quickly and carefully dip the apples one at a time in the toffee. Twirl as you dip, to completely cover. Let any excess drip away before placing on a parchment-lined baking tray to harden. If you find the toffee becomes too thick because the temperature has dropped, simply heat again.
• Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.

If you want the traditional red colour add a couple of drops of food colouring to the boiling sugar just before dipping the apple. Otherwise leave it out and you will have a nice golden apple

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Blog, Recipes, Teatime Treats, Snacks, Party Food