Well it’s just not Autumn if I haven’t pulled a filling out after chewing down on a fabulous toffee apple.
The first attempt at making the toffee was, for want of a better phrase, so lame. It slid off the apples like my mascara after watching Titanic. The second attempt, however, is as shown in the images. Not too shabby for my, er, second go. According to the second born, they could have been, “more redder Mummy” but you’ll just need to add more food colouring and redness you shall have.
I did let the kids help me but due to the lava like temperature of the toffee it was in a limited capacity. They did help me eat them though and, in their world, that’s all that matters.
Apples (we used 6 fairly big ones)
800 grams of sugar (white or brown)
225 grams butter (unsalted)
3 tablespoons of white wine vinegar
4 tablespoons of boiling water
Red food colouring
- Boil a pan of water and boil the apples for about a minute – this rids the apples of any wax or nasties and helps the toffee stick.
- Melt the butter and vinegar in a large, thick bottomed pan then add the sugar, 4 tablespoons of boiling water and the food colouring.
- Keep stirring until the sugar has melted.
- Once the sugar has melted then you will need to boil the mixture for approx 10 minutes but during this process DO NOT STIR.
- If you have candy thermometer then the temperature will need to get to the ‘hard cracked’ phase which will be 140 – 150 degrees. HOT.
- To test that the mixture is ready, drop a little into a bowl of iced water. If the toffee instantly hardens, you’re good to go.
- Turn the heat off and wait until all of the bubbles disappear from the top of the mixture.
- Stick lolly sticks into the apples where the stems should be and then, very carefully, tilt the pan and roll the apple though the mixture, coating it thoroughly.
- Dunk the apple into ice cold water to harden the toffee and then place on a flat surface on wax paper. Repeat until done.
- After a few minutes you can scoff away but if you intend to have them the next day then I’d recommend putting them in the fridge.
This really was very easy to do, in fact the hardest part of all this was cleaning the pan afterwards. Be warned that the mixture stays VERY hot for a LONG time.
These will be great for Halloween treats or bonfire parties, if you make them wed love to see your efforts, send us your pictures or tweet us @trulymadly7