Toffee apples are such a popular treat for Autumn, especially with the kids on bonfire night!
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
Time: 30 Minutes
- 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)
- Wash the apples in very hot water to remove any wax and dry well.
- Spear the stalk end of each apple with a lollipop stick.
- Grease a baking tray and prepare a jug of very cold water large enough to dip an apple into. Set both aside.
- 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.
- Stir constantly and use a temperature probe to monitor the syrup. It is ready when it reaches approximately 148ºC.
- 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.
- 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.
- 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