Toffee Apple

Prep time: 10 mins

Cooking time: 20 mins

Total time: 30 mins


500g demerara sugar

75g unsalted butter

225g golden syrup

150ml water

2 tsp malt vinegar

8 medium eating apples, washed and dried

Lollipop sticks




Put the sugar, butter, syrup water and vinegar onto a large, heavy based pan. Heat gently for about 5 minutes, stirring until the sugar has dissolved.

Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 5-10 minutes or until the temperature reaches the soft crack stage or 143°C.

Meanwhile push the wooden sticks into the centre of the apples. Place a sheet of baking parchment on a tray.

Remove the pan from the heat and allow the bubbles to settle. Dip the apples very carefully into the toffee to coat well. Twirl each around a few seconds to allow the excess toffee to drip off and place on the paper to cool and harden.




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