Bonfire Toffee Apples Recipe

Bonfire Toffee Apples Recipe

Toffee apples are such a popular treat for Autumn, especially with the kids on bonfire night! 

toffee apples

This recipe uses a slightly richer toffee than Isabella’s Everton recipe to wrap around dessert apples – which are great fun for children on bonfire night or indeed at any other time of year.

Bonfire Toffee Apples Recipe

Makes 8

Time: 30 Minutes

Ingredients

  • 8 medium Cox’s Orange Pippin apples (or other sharp and aromatic eating apples)
  • 40g salted butter, plus extra for greasing
  • 350g soft brown sugar
  • 125ml water
  • 1 tsp lemon juice
  • 170g golden syrup

You’ll Also Need

  • 8 x 15cm long lollipop sticks or pieces of dowel
  • Temperature probe or sugar thermometer
  • Clear cellophane (optional)

Method

  1. Wash the apples in very hot water to remove any wax and dry well.
  2. Spear the stalk end of each apple with a lollipop stick.
  3. Grease a baking tray and prepare a jug of very cold water large enough to dip an apple into. Set both aside.
  4. Place the rest of the ingredients into a large pan over a medium heat and allow them to melt together, then turn the heat to high and bring the mixture to the boil.
  5. Stir constantly and use a temperature probe to monitor the syrup. It is ready when it reaches approximately 148ºC.
  6. Working quickly before the toffee sets, hold an apple by the stick and dip it into the toffee, swirling it to ensure it is completely covered.
  7. Lift it out of the mixture, allow it to drip for a few seconds and then plunge it into the jug of water and set it, with the stick pointing upwards, on the prepared baking tray.
  8. Repeat the process with the remaining apples. Leave them to cool for 10 minutes, then wrap each apple in cellophane or non-stick baking paper.

 

Mrs Beeton’s Homemade Sweetshop

Isabella Beeton and Gerard Baker Published as a hardback by Orion in October 2015

Available from Amazon

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