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Total Guide to Making Toffee Apples

Nothing quite sums up autumnal treats better than the crunch of a toffee apple on a crisp Bonfire Night or Hallows Eve. Impress your family and trick or treaters with these tastier than shop bought goodies!


  • 6 Granny Smith apples
  • 400g golden caster sugar
  • 1 tsp Vinegar
  • 4 tbsp golden syrup
  • Sprinkles (optional)


  • Place the apples into a large bowl and cover them in boiling water to get rid of the waxy coating. This step will also help the caramel to stick.
  • Dry them thoroughly and twist off the stalks. Next push a wooden lolly stick into the stalk end of each apple.
  • Lay out a sheet of baking paper close to your stovetop and place the apples on it. Tip the sugar into a pan along with 100ml water and set over a medium heat.
  • Cook for 5 minutes until the sugar dissolves, then stir in the vinegar and syrup.
  • Test the toffee by pouring a little bit into a bowl of cold water. It should harden instantly and be brittle and easy to break. If you can still squash the toffee, then continue to boil it.
  • Working carefully and quickly, dip and twist each apple in the hot toffee until they’re covered, let any excess drip away (dip in sprinkles – optional) place on the baking paper to harden.
  • Leave the toffee apples to cool off before eating. Store in a cool dry place.


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