Falling leaves and the smell of gun powder in the air, the month of November would not be complete without the classic toffee apple. A tempting autumnal treat for a cosy weekend, whether you are continuing Bonfire night celebrations or just ready for a snug night in, the toffee apple is the perfect treat. Embrace apple season and cover yours in gooey sticky toffee or smooth rich chocolate and personalise with your favourite toppings to make it as naughty or nice a you wish; from pistachio nuts to mini marshmallows, sesame seeds to chopped nuts, hundreds and thousands to popping candy or dried fruits the possibilities are endless.
And the finished result? Divine.
8 Granny Smith apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
If toffee isn’t your thing swap for 200g chocolate and melt to coat (50% cocoa for best results)
Choose your topping: Pistachio nuts, mini marshmallows, sesame seeds, chopped nuts, hundreds and thousands, popping candy and any other naughty treat you can think of!
Remove the apples waxy coating by placing the apples in a large bowl and cover with boiling water (you may have to do this in 2 batches). This will help the caramel (or chocolate) to stick. Once all the apples have been covered dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Place your toppings in a large separate bowl ready to dip once you have coated each apple.
Lay out a sheet of baking parchment and place the apples on top. 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. Test the toffee’s temperature by pouring a little into a bowl of cold water, it should harden instantly and be brittle and easy to break when removed. If you can still squish the toffee, continue to boil it.
Once the toffee is ready, working quickly and carefully dip and twist each apple in the hot toffee until covered letting any excess drip away. After coating each apple, dip in a bowl of topping of your choice or sprinkle over the top for a light dusting. Finally place on the baking parchment to harden.
The best thing about this recipe is it can be made up to 2 days in advance, stored in a dry place.