Toffee Apples

Toffee apples are a sign of bonfire night, Autumn and cooler weather to me; I love them. I've been wanting to make my own for years and never seem to get around to it. But this year we had one on a recent trip to Canada and I thought enough is enough! 

They are so simple to make, so I quickly made some this afternoon. Be warned the toffee/candy is hard, so I recommend you slice the apple up into eights (wedges) to eat - you get a much better ratio of apple to toffee too, and therefore a nicer eating experience.

Toffee Apples

Makes 8 small toffee apples

Ingredients:

8 small apples - washed and thoroughly dried

400g caster sugar

100ml water

4 table spoons golden syrup

1/4 teaspoon cream of tartar (or 1 teaspoon vinegar)

red food colouring (optional)

Method:

1. Wash and dry the apples thoroughly and remove the stalks. Push a cake pop stick or similar wooden stick into the top of each apple, replacing the stalk. Place them in a baking tray lined with parchment paper.

2. Heat up the water and sugar on medium heat for about 5 minutes until the sugar dissolves. Once it is boiling add the cream of tartar (or vinegar) and the golden syrup. Let it simmer until it reaches 150 deg C, or the hard crack stage on a candy thermometer.  Do not leave it unattended, the last 20 degrees happen quite quickly!

3. Remove from heat, add food colouring and stir, then dip each apple in, one at a time, swirling so it is fully covered, including a small part of the stick if possible. Allow the excess to drip off then place on the baking paper to set. If the toffee starts to get too thick, you can gently heat it once more until it becomes runnier again.

4. Allow to set for about 30 minutes. Best served sliced into wedges.

Hello bonfire night, you and toffee apples go hand in hand!