Traditional British Recipes
English Toffee Apples
A great British treat in the Autumn time - traditionally served on Halloween and Bonfire night. The practice of coating fruit in honey and sugar, acting as preserving agents, dates back thousands of years. The preparation of Toffee Apples, however, dates back to around the mid 19th century.
Ingredients for Toffee Apples
- 10 firm eating apples
- 10 wooden sticks
- 450 grams (1 lb) granulated sugar
- 4 tablespoons clear honey (or golden syrup)
- 1 teaspoon white vinegar
How to Make Toffee Apples
- Place apples in a large bowl, and pour boiling water over them to remove the wax coating.
- Place apples on a large greased tin or a sheet of greased paper near to the stove to dry and cool (ensure the apples are totally dry before you dip them or the toffee will slide off).
- Remove stalks and push a wooden stick through the core of each apple.
- Add all the ingredients to a large pan and stir over a low heat until the sugar has dissolved.
- Bring to the boil and boil briskly without stirring to 130°C (265°F), then reduce the heat slightly and continue boiling until the mixture reaches 155°C (310°F) or the 'hard crack' stage.
- If you don't have sugar thermometer to measure the exact temperature, you can simply test for the 'hard crack' stage by spooning a little of the mixture into a bowl of cold water. It should harden quickly and become brittle and easy to snap. If it is still soft and squishy, continue to boil it.
- When the mixture is ready, dip and rotate the apples into the toffee to coat them.
- Place them (stick upwards) back on the greased tin / paper and allow to set.
Allow the toffee to cool completely before eating. Toffee apples can be made up to two days in advance, and stored until needed in a cool dry place.
How to Make Red Toffee Apples
If you want to make red toffee apples add 1 teaspoon of red food colouring to the ingredients before boiling.