Toffee Apples!

Easy toffee apples perfect for all Autumnal celebrations!

I love Autumn!

As I am writing this, the weather is utterly awful and I love it. It’s blowing a gale outside, it’s pouring with rain, and I have snuggled under a blanket whilst writing this post whilst munching on one of the toffee apples I made earlier on. I also have a hot chocolate cooling down as I made it every so slightly too hot, but yum. Perfect combination.

This recipe is so simple, but there are two methods involved. I’ve done the ‘proper’ way in the recipe, and a cheats method in the notes of the recipe if you don’t want to have to use a sugar thermometer, and save yourself a bit of hassle. It’s up to you which method you choose!

Toffee apples 

When making toffee apples, it often actually makes me think of caramel. Partly because I use a sugar thermometer and boil it away for what seems waaaay too long, and partly because it looks caramel like. As mentioned in my butterscotch cheesecake post, toffee and caramel are different, and this recipe sorta goes against those rules.

Typically these are actually called ‘candy apples’ rather than toffee apples which is probably where I am going wrong… but am I the only one who prefers calling them toffee apples?! Surely not. But anyway. This recipe only uses SIX ingredients, including the apples, so it’s worth it. If you want to roll them in sprinkles then that’s up to you, I’ve used several different types in the photos, including some really cute Halloween sprinkles, some diddy little sprinkles, and some bright and colourful ones!

Hard to resist

These, for me, are typically eaten nearer to Bonfire night compared to other days, but they are becoming a bit more of a thing. I went to Tesco on the day of making these to photograph them, and there were some for sale in the fruit section. I prefer to eat more than one, but I like more toffee compared to apple, so I use mini apples rather than larger ones so I make 12 out of the batch.

So, this recipe is the first part of two. The second one will be the recipe posted after this one in a few days, but… this one needed to come first. You’ll understand why when you see the second one, but also, I just wanted to post these because they are a fun and easy treat that so many people make every year!

Wax on, wax off 

It’s only when I look at these pictures close up can I see just how mucky my apples look, but the process of taking the wax off is very important. It’s not vital, but it helps. I happened to use potentially the incorrect size pan so found coating my apples a bit difficult, but I don’t mind if there is apple showing!

Decoration

I know they aren’t really meant to Halloween, unless you make them ‘bloody toffee apples’ with making the toffee red in colour, but I love the Halloween sprinkles. I buy my sprinkles from Iced Jems as they’re amazing. However, use which ever you fancy! You don’t even have to use them at all, I love half and half so people can have more sugar if they want! Enjoy! x

Toffee Apples!

Easy toffee apples perfect for all Autumnal celebrations!

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Category: Sweets

Type: Snacks

Keyword: Apple, Toffee

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Apples

Author: Jane's Patisserie

Ingredients

• 12 mini apples
• 425 g golden caster sugar
• 100 ml water
• 1 tsp white wine vinegar
• 100 g golden syrup
• Sprinkles (optional)

Grams - Ounces

Instructions

Prep

• In a larger bowl, pour a kettle of boiling water over the apples to get any wax coating off of them to help make the toffee stick. 
• Pour the water away, dry the apples well, and stick in a skewer.
• Get a large tray with parchment paper on ready for the apples to sit on. 
• If using sprinkles, put them all tipped out ready in bowls. 

For the Toffee

• Add the sugar and water to a pan, and heat until the sugar dissolves. 
• Add in the white wine vinegar, and the syrup, and heat the mixture until it reaches about 150C (hard cracking stage)
• Remove the pan from the heat, and dip the apples in.
• Move the apples about in the pan to cover all the edges
• Pull the apple up and let the excess drips fall off
• If coating in sprinkles, roll the apple carefully in sprinkles now
• Place the apples carefully on the parchment paper and leave to set and cool. 
• Be careful - the toffee is EXTREMELY hot! If it's hardening whilst you are doing it - heat the toffee again slightly to loosen it up again. 

Notes

• For cheats toffee - melt 400g of dairy toffee sweets down carefully on an extremely low heat, stiring often, until smooth and runny. Coat and sprinkle in the same way!
• I leave these at room temperature, covered, for up to two days.
• Recipe inspired by BBC Good Food! 
• You can make them 'bloody' toffee apples by adding a small amount of red food dye to the toffee. 

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.