Toffee apples

By 9Honey | Kitchen

  • Cooking time
    less than 60 minutes
  • Serves
    serves 10 or more

Ingredients Method

  • 10 green apples
  • 10 butcher's skewers
  • 880g (4 cups) sugar
  • 250ml (1 cup) water
  • 80ml (1/3 cup) liquid glucose
  • ½ teaspoon red food colouring

1. Granny Smith apples give best results. Push butcher's skewers into three-quarters way into apples at stem end. Put apples under cold running water, stand on rack until completely dry (do not rub apples with cloth).
2. Put sugar, water, glucose and food colouring into large saucepan. Stir over low heat until sugar has dissolved. Bring to boil; boil, uncovered, until small bubbles appear over the surface, then test by spooning a few drops into cold water. If ready to use, the toffee will snap and crackle when it touches the water, and harden immediately. Remove from heat.
3. Stand saucepan in a basin or sink of cold water 1 minute, to cool toffee quickly, so that bubbles subside. Remove form water; make sure there are no bubbles left in toffee before dipping apples.
4. Hold pan on side so that there is a deep pool of toffee in side of pan. Slowly dip apple into toffee, twist slowly to coat apple completely; remove apple slowly. Air-bubbles will form in toffee if apples are dipped quickly. Twirl apple around a few times before placing on greased oven tray. Repeat with remaining apples. Toffee apples are best eaten the day they are made. However, they will keep one day if, when toffee is set, they are wrapped in squares of plastic food wrap. Twist food wrap round apples at top to keep air-tight, refrigerate overnight.


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