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Three apples dipped in toffee on a tray

Homemade Toffee Apples Recipe

Emma Duckworth
Homemade Toffee Apples make the best snack when it comes to Halloween and Bonfire Night. Sweet crunchy apples coated in brittle toffee and dipped in chopped hazelnuts or crushed pretzels aren’t just for kids, the adults will love them too!
4.75 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Method Snacks
Cuisine British/American
Servings 8 apples
Calories 320 kcal

Equipment

Ingredients
 

  • 8 apples
  • 60 ml water
  • 400 g caster sugar
  • 80 g golden syrup
  • 1 tsp white vinegar
  • 25 g pretzels (optional) - crushed
  • 75 g toasted hazelnuts (optional) - finely chopped

Instructions
 

Prepare your tools and weigh out ingredients

    Prepare the apples

    • De-wax the apples. Pour boiling water into a medium bowl. Dunk the apples, a couple at a time, removing them within a couple of seconds of being dunked in the water. Dry the fruit thoroughly with a tea towel by rubbing the skin. This will remove the wax coating from the fruit's skin and allow the toffee to stick to the skin and coat evenly.
    • Push popsicle sticks into the apples. Remove the stem of the apple if you prefer (I generally don't bother). Push a popsicle stick down into the centre of the apple core on each of the apples. Tap into place if need be with a rolling pin.
      Line a baking tray with parchment and place apples onto the baking tray. Place tray near to the stovetop.

    Make the toffee

    • Dissolve sugar into the water. In a medium heavy-based saucepan, add water and the sugar and heat gently on low heat, stirring, until the sugar has dissolved. If sugar crystals form around the edge, use a wet pastry brush to wipe down the side and dissolve the sugar.
      Bring to the boil and add the golden syrup, vinegar, and butter and boil for approximately 12 minutes until the temperature reaches 150°C (302°F) on a sugar thermometer. This is the correct temperature for the sugar syrup to set around the fruit and crack when bitten into. Test by dropping a small amount of sugar syrup into a bowl with cold water, and if it forms into hard, brittle threads, it's ready.
    • Add golden syrup and vinegar. Add the golden syrup and vinegar and give it a quick stir to combine. Then remove the spoon and swirl the pan from now on until the sugar is at a simmer.
      Add the candy thermometer, increase the heat to medium and bring to a rolling boil until the temperature on the thermometer reads 150°C (302°F) hard crack stage. This can take approximately ten minutes - but don't leave the pan unattended as the temperature can jump quickly. During this process, the colour will have turned a deep amber.
    • Coat the apples in toffee. Once at temperature, remove the saucepan from the heat and wait for the bubbles to subside. Then tilt the saucepan to create a pool of toffee, and with the other hand holding the popsicle stick, dunk the apple rotating it in the pan until fully coated. Lift the apple out of the toffee and let the excess drip off for ten seconds, and then immediately dip into the chopped hazelnuts or pretzels and place on the baking sheet upright to harden. It will take only a couple of minutes to set. Repeat until all the apples are coated in toffee.
      Note: if the toffee feels like it is stiffening, place it back onto a low heat to melt it back down, taking care not to burn it.

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    NOTE 1: Mis-en-place is vital before starting- get all your tools/utensils and ingredients ready before tackling these.
    NOTE 2: The toffee will be red hot, so adults only to make this. Don’t let it drop onto your skin, as it will burn!
    To Store: Homemade Toffee Apples are best eaten on the same day, for that perfect signature crack, ideally as soon as possible after making. If you do need to store them, then wrap them in parchment paper or cellophane tightly and store them at room temperature (never the refrigerator) for a day. But note the toffee coating will soften as the moisture of the apples starts to soften the toffee.
    To Freeze: I do not recommend freezing Toffee Apples.
    TIP 1: Grease-free saucepan. Minimise the risk of sugar crystallising by having a grease-free pan. Pipe with vinegar and then rinse with water to remove any residual grease.
    TIP 2: Heat the sugar slowly. Whilst the water is heating up and the sugar is dissolving, don’t let it bubble.
    TIP 3: Don’t have a candy thermometer? Don’t worry! Simply drop a half spoonful of toffee into a bowl of cold water. It should harden instantly. If it doesn’t and the toffee is malleable, then the sugar needs more heating.
    TIP 4: Wait for the bubbling to stop before dipping the toffee apples- the only way to ensure that smooth glass-like finish.
    TIP 5: Easily clean the dried-on toffee. It’s much simpler than you can imagine. Simply soak in hot water. That’s it!
    Alternatives: Pears work as a fantastic substitute for apples. Especially when dipped into chopped hazelnuts.
     

    Nutrition

    Calories: 320kcalCarbohydrates: 83gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 196mgFiber: 4gSugar: 77gVitamin A: 98IUVitamin C: 8mgCalcium: 12mgIron: 1mg
    Keyword Candy apples, Toffee apples
    Tried this recipe? Tag me today!Mention @emmaduckworthbakes or tag #emmaduckworthbakes!