Easy Toffee Apples perfect for all Autumnal Celebrations!
Golden Caster Sugar
White Wine Vinegar
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.
For cheats Toffee - melt 400g of Dairy Toffee sweets down carefully on an extremely low heat, stiring often, till 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.
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