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Delicious toffee apples recipe

Delicious toffee apples recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts

These toffee apples are a little different than the others. Serve them on Guy Fawkes night.

83 people made this

IngredientsMakes: 30 toffee apples

  • 30 small red apples
  • 1kg caster sugar
  • 175g golden syrup
  • 350ml mineral water
  • 2 teaspoons blackcurrant cordial, such as Ribena
  • 30 lollipop sticks

MethodPrep:15min ›Cook:45min ›Extra time:1hr › Ready in:2hr

  1. Place lollipop sticks into each apple at the stem end. Set aside.
  2. In a heavy saucepan, mix together the sugar, golden syrup and water. Bring to the boil, then reduce the heat to medium and continue to cook until the mixture reaches 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard, brittle threads. This will take a good 45 minutes!
  3. Remove the sugar mixture from the heat and stir in the blackcurrant cordial. Quickly dip all of the apples, holding them by the stick. You can let them cool by inserting the other end of the stick into a thick sheet of foam board. If that is not available, set the coated apples onto greaseproof paper or foil. Make sure they don't touch each other.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (4)

by TONI

I'M HAVING A HALLOWEEN PARTY AND I REALLY WANTED TO FIND SOME TREATS FOR THE KIDS. I CHOSE TO TRY OUT THIS RECIPE SO I EXPERIMENTED THIS MORNING. THEY WERE VERY TASTY AND VERY PRETTY I ALSO DIPPED THE BOTTOM WITH SHREDDED COCONUT, AND U WILL DEFINETLY NEED A CANDY THERMOMETER FOR THIS PROJECT.-25 Oct 2010

by JADABUGGY

this is a great recipe!! Everything turned out great! instead of black currant syrup i added 8 drops of red food colouring, works the same-22 Sep 2012

by Danielle Leitstein

I tried this recipe and I didn't have any black currant syrup so I used 10 drops of ffood coloring and 2 tablespoons of blackberry juice. I used a teaspoon of cinnamon oil as well but if you can buy blaack berry jam just cook it with some water to losen it up and then sstrain the juice that will work too. For halloween I am cutting apples into fourths and then dipping the slices that have been cored in the candy and giving them to kids I'll post picturess then... all in all I love this recipe.-28 Oct 2013


Delicious toffee apples recipe - Recipes

So, you’re looking for a dessert to take to a birthday party on the weekend. This is not it. Last night, MasterChef audiences bore witness to the world premiere of Sepia chef Martin Benn’s new lockdown dessert – the toffee apple – which starred as the pressure test challenge for the season 12 semi-finals. He described it as being 10 times more difficult than his previous challenge, the Forest Floor. Turns out he wasn’t exaggerating.

Not to be confused with your mum’s recipe, which uses apples, sugar and water, this new carnival classic is made from 59 ingredients and consists of a completely obscene 130 steps.

Word of advice, just make sure you’ve got all the ingredients on hand before you start the recipe. You don’t want to get halfway through and then realise you’re out of kuzu starch or trimoline (and we don’t think your neighbour has any to spare either). In terms of equipment, it’s just the usual stuff – a deep-fryer, blast chiller and a Japanese lathe.

Find the recipe for Martin Benn’s Toffee Apple below or on the 10 Play site, alongside Reynold Poernomo’s Golden Snitch dessert.


Toffee apples

Heat the sugar, syrup and vinegar with 2 tablespoons of water in a heavy-based pan, gently swirling the pan until the sugar has dissolved.

Increase the heat and boil for 5-6 minutes, until the syrup reaches the &lsquohard crack' stage, at 150°C (see below). Remove from the heat and stir in the butter.

Swiftly dip each apple in the toffee, tilting the pan to create a deep pool of toffee and swirling the apples to get an even coating. Allow the excess to drip off each apple into the pan for a moment, then set them, fork up, on a lightly oiled plate and leave to harden.

For a delicious variation, stir 2 tablespoons orange extract and 2 tablespoons sesame seeds into the toffee with the butter.

Get ahead: t he toffee apples will keep for a few hours somewhere cool and dry, any longer and they start to 'weep'.

Kitchen secret: use forks instead of lollipop sticks to skewer your toffee apples for a quirky presentation. If you don&rsquot have a sugar thermometer, drip a little toffee from a spoon into a dish of cold water. If it hardens to brittle threads immediately, it&rsquos ready if it&rsquos still soft, the toffee needs a little more cooking time.


Place the sugar, warm water, glucose, and vinegar in a large saucepan. Gently heat, while stirring, to dissolve the sugar, but make sure not to bring to a boil at this stage.

Once all the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Using a candy thermometer, boil to 270 F/140 C. This can take 10 to 20 minutes. If you do not have a candy thermometer, take a cup of cold water and once the toffee has started to thicken, drop a little of the toffee into the cold water. The toffee should solidify as it hits the water, and when you remove it from the water, the toffee threads should still be slightly flexible, not brittle. If the toffee is soft, continue to cook.

While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, then remove from the water and rub the apples with a tea towel and dry thoroughly. (The hot water and the rubbing will remove any waxy surface from the apple.) Once dried, remove the apple stems and push a chopstick or lollipop stick into the hole.

Once the toffee is ready, remove from the heat and leave to stand for 5 minutes to let the bubbles subside. (It is important to wait until all the bubbling calms down to create a smooth surface on the apples.) Once the bubbles have stopped, add the food coloring and stir gently.

Working quickly, tilt the pan slightly and dip the apples into the toffee twirl around to completely coat the apple. Lift the apple from the pan and allow any excess toffee to drain away. Stand the toffee apple onto the lined baking sheet and leave to set around 20 minutes, or longer if possible.

If the toffee starts to thicken and harden as you are coating the apples, place the pot back on the heat and warm through, but do not boil. If you are not eating the toffee apples right away, wrap in cellophane.


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Easy Homemade Toffee

Yield: 6 servings

prep time: 2 hours 10 minutes

cook time: 25 minutes

total time: 2 hours 35 minutes

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!

Ingredients:

  • 1 cup raw almonds
  • 1 cup unsalted butter, cubed
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup pecans, chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Spread almonds in an even layer onto the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes set aside.
  3. In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  4. Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  5. Let cool completely, about 2 hours. Break into pieces.

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Toffee Apple Recipe

Ingredients

  • 8 firm Granny Smith apples (green) or a red variety
  • 400 g (14 oz) golden caster sugar, demerara sugar or plain castor sugar
  • 1 teaspoon vinegar
  • 4 tablespoons of golden syrup
  • 40 g (1.5oz) butter (optional)
  • 6 drops of red food colouring (optional)
  • A candy thermometer (not essential but makes it easier to get the toffee to the hard and brittle stage)

Method

Firstly you need to remove the wax coating that is present on most bought apples. Place the apples in a large bowl, pour in boiling water to cover the apple. After about 30 seconds remove the apples, dry and clean. Cut out any tiny blemishes and remove the stalks. Push a wooden skewer, lolly stick or half a wooden chopstick into the core of each apple so the end stays inside. Lay a sheet of baking paper on your kitchen bench near the stove.

To make the toffee pour the sugar into a saucepan. Add 100ml water and set over a medium heat. Heat for about 5 minutes until the sugar dissolves, and then add the golden syrup and vinegar. Insert a candy, sweet or sugar thermometer in the saucepan and heat to 140 degrees C (285 degrees F) , which is the 'hard crack' stage.

If you don't have a candy or kitchen thermometer, you can try the toffee to test for brittleness as it is heating to test when it reaches the right stage. Using a spoon, by pouring a little toffee into a bowl of cold water. When it is ready it should harden instantly and be easy to break and brittle when cooled and removed from the water. If the test toffee is still soft, continue to heat it.

Switch the hotplate to low. Working carefully and quickly, pick up each apple using the stick and dip it into the toffee. Rotate each apple in the hot toffee until fully covered, drain for a few seconds and then place on the baking paper, or greased baking dish to harden, with the sticks facing up and vertical. For large batches you may need to reheat the toffee if the temperature drops and it starts to feel viscous and thick.

Leave the toffee to cool before eating, stored in a dry place and eat within a couple of days. If you want to keep them for several days or dress them up, wrap the toffee apples in cellophane and tie with a ribbon.

Variations

There are a many of variations in the toffee ingredients. These include the amount of butter and the type of sugar. Molasses can also be used. Tiny variations in temperature produce differences in the texture of the toffee from sticky and soft, to brittle and hard.

One interesting variation is called 'cinder toffee', sponge toffee or honeycomb toffee. This toffee has fine bubbles in it like honeycomb. The bubbles are made by including vinegar and baking soda in the mixture. In New Zealand, this honeycomb toffee is called 'hokey pokey'.

You can add a base of white or brown chocolate to the finished toffee apples
Simply melt some chocolate in a pan suspended over a simmering pot of water. Dip the bottom half of each apple in chocolate, turning to coat evenly. Drain off excess and place each coated apple onto a sheet of baking paper or a greased baking sheet. You can dip the chocolate into chopped nuts for added taste. Refrigerate until chocolate is set.


Toffee Apple Turnovers

Really the love extends to apple crumble, apple strudel, apple cake, Eve’s pudding, or anything that combined warm, sweetened apples with spices and butter. It’s a bit old-fashioned but I just cannot stop adoring it.

A crisp but melt-in-the-mouth pastry lid, sprinkled liberally with granulated sugar. Soft cinnamon-spiked apples, half tender, half comforting mush. The sweet, buttery stodginess of the bottom layer of pastry, soaking up all the flavours of the filling. A jug of canary yellow vanilla custard on the side. I struggle to picture a greater eating pleasure.

These toffee apple turnovers are a handheld homage to the homely bliss of apple pie, whether it’s a homemade family pudding or a trashy £2 frozen affair. They capture the same cosiness and flavour while being a little more refined and accomplished.

The toffee apple turnovers in this recipe are made using what is known as rough puff pastry. Rough puff is a sort of cheat’s version of traditional French puff pastry, a glorious, flaky pastry brimming with crisp buttery layers. It uses a similar rolling and folding technique but breaks the butter into small chunks beforehand rather than rolling in a whole block of chilled butter as the traditional method does! Honestly it is every bit as delicious, and so much easier to work with!

You’ll fill these flaky pockets of pastry with soft, toffee-flavoured apples, sprinkle them with some sparkling demerara sugar, and then scoff at least two as soon as they are cool enough to eat. The recipe below will make a large glut of apple filing, and you probably won’t use it all in these pastries, but having leftovers to make a later crumble to to add to breakfasts or desserts is no bad thing!

I promise you that the smell that fills the kitchen when these toffee apple turnovers are baking is truly irresistible. Without wanting to sound too much like that old M&S advert…


15 Wickedly Delicious Candy Apple Recipes

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To me, no treat says Halloween better than the good ol' classic candy apple.

Every year, I'd always be excited to receive one of those coveted old fashioned candy apples that the neighbor lady would always give out when we went trick or treating as kids. They were soooooo good!

The classic old fashioned candy apple will always be my favorite version, but I'm super impressed with just how many different ways you can create them. You can make colored candy apples, dipped chocolate candy apples, stuffed candy apples….

Sticky, sweet – the perfect treat! (I'm awesome at rhyming, eh? Happens a lot this time of year :p)

In today's roundup, you'll find some of the tastiest and most creative candy apple recipes you can find online.

I can't wait to start making these fro Halloween! Which recipe will you try?


Toffee Apples

0 hour 0 hour

3 cups Chelsea White Sugar
1/2 cup water
1/4 tsp cream of tarter
2 drops of red food coloring
8 apples
8 wooden ice block sticks

Line a baking sheet with baking paper.
Put Chelsea White Sugar and water into saucepan. Heat gently stirring constantly until sugar dissolves. Add cream of tarter and food coloring, bring to the boil. Do not stir.
As the sugar is boiling take a pastry brush dipped in water and wipe any crystals that stick to the side of the pan,this will stop them forming more crystals.
Let mixture boil until the hard crack stage (the hard crack stage usually happens at 146°-154°C – use a candy thermometer). This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water - if the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mold it.
While mixture is boiling, wash the apples and wipe dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on prepared baking sheet. Repeat with remaining apples, leave until cold and set.


17 Creative Candy Apple Recipes:

Here’s a super treat to hand out at a halloween party! Crazy Little Projects will show you how to make these adorable mummy, monster and jack-o-lantern caramel apples.

These caramel apple dessert shots look super-fancy, but they’re SO easy to make! Just 4 ingredients in a shot-glass gets you a dessert that’ll impress the heck out of your fall dinner guests. – Little Kitchen Big Bites

How about some Independence Day apples?! Visit Tidy Mom too find out how to make these red white and blue apples for the 4th of July.

Aren’t these caramel apple pie grape poppers amazing? They look like teeny tiny caramel apples. Perfect for classroom parties or as appetizers at a grown-up get-together! – CandyQuik.com

Mini apple pops are a bite-sized version of the real thing! 5 Granny Smith apples will get you 2 dozen of these little sweet treats! – Gregg Hollander @ iCookBook.com

Caramel Apple Jello Shots! Mmmm! Crispy, crunchy apples filled with butterscotch schnapps! These are a must for your next “girls’ night in”! – That’s So Michelle

Check out this dazzling display of coloured candy apples! Silver, gold, cotton-candy-pink, purple-grape, red/white & blue, glittered, white, and multi-coloured, Rose Bakes makes candy apples in every colour imaginable!

Teenage Mutant Ninja Turtle apples make super party favours or classroom treats! – Creative Kid Snacks

My spidey senses are tingling! Watch Ro from Nerdy Nummies transform apples into Marvel-ous (get it?!) works of arts:

Serve up some monster apples as an after school treat, and your kids will think you’re the coolest mom around! – Kids Activities Blog

Hallecake shows us how to make these super-easy TMNT apple snacks! You could pop one of these into your child’s lunch box for a sweet surprise!

Lil Luna shares her tips for making the perfect caramel apples, and also her recipe for the amazing dipped apples you see above. Love those stripes apple pop sticks! These would make a pretty gift for the teacher!

A candy apple doesn’t have to have a stick. Dunk your apple slices into this caramel apple cream cheese spread for a more sophisticated candy apple experience! – She Wears Many Hats

And speaking of sophisticated! Check out these gourmet caramel apples by The Yummy Life. Layers of caramel and candy and chocolate… Mmmm! There’s a terrific step-by-step with photos to show you how to make yours look outstanding.

Candy Corn Apples: Here’s an apple dunked in good, old-fashioned homemade caramel sauce, and then decorated in candy corn colours. – Lady Behind the Curtain

Caramel Apple Nachos : Candied apples made for sharing! Make them for dessert, make them for a party, make them for a snack… Just make them! – Lil Luna

Serving apple slices on a stick is a super idea for a kids party or just for an afternoon snack. Set up a little candy apple buffet, and let kids dip and decorate their slices to their liking. Get dip and topping suggestions here. – Sandy Toes.

Mmmm-mmmm! How’d ya like them apples?


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