Toffee (Candy) Apples
Continuing the bonfire night theme…
Toffee apples (candy apples) are a childhood favourite of mine. My first memory of them was at Goose Fair – an annual carnival held in Nottingham at the beginning of October. The fair is quite famous and apparently people come to the fair from all over the UK. My parents bought my brother and I a toffee apple alongside some candy floss from the fair stall holders. We would eat so much then go on the rides. Why we didn’t projective vomit on the rides escapes me!
Every year since, I’ve pestered my poor Mum for toffee apples. In fact, I was the whiny kid that didn’t give up until I got what I wanted, never taking ‘no’ for an answer. It worked. My unrelentless whining always rewarded me!
As a 31 year old woman, I clearly don’t pester my Mum for candy now. And that means not being told when is enough too! *mexican wave!* For years, I bought toffee apples from the supermarkets which were always found around bonfire night too, but for the past few years I haven’t spotted them. But now I can make my own. *happy ass dance*
I’m a huge fan of hard candies. I can’t get enough. I’m equally a chewer as a sucker. Sometimes I’ll let the candy dissolved into a sweet syrup in my mouth. Other times, I can’t resist biting into it and chewing away.
I loved making these candy apples with the kids too. The children loved preparing the apples; removing the stalks and buffing the apples until they could see their own faces too. 🙂 And I had enough candy leftover to enjoy by itself too. Always a bonus!
These toffee candy apples were double dipped into the candy mixture so have a nice thick coating of yummy candy. I also drizzled some of the mixture on top of the apples to give that extra drizzled look too.
Toffee Candy Apples Recipe
Prep Time: 5 mins
Cook Time: 15 mins
Yield: 8 toffee/candy apples
- 8 apples (I used Granny Smith apples)
- 400g (2½ cups) granulated white sugar
- 1 tsp white vinegar
- 4 tbsp golden syrup or light corn syrup
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lollipop stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140℃/285℉ or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
- Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
I found it easier to coat the apples by tilting the saucepan a little so I could swirl the apples into the molten mixture easily.
Do you suck hard candies or are you a biter? Ha, this sounds rather rude!