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Toffee Apples

  • 6-8
Toffee Apples

No Halloween Party would be complete without Toffee Apples. A trick or treater’s dream! Use small red apples. Wash and dry them well to ensure the toffee adheres to them.


  • 6-8 small to medium red apples
  • 6-8 wooden butcher’s skewers or chop sticks
  • 1½ cups caster sugar
  • 2 tsp white vinegar
  • ½ cup water
  • ¼ tsp red food colouring


  1. Wash the apples and dry thoroughly. Push the wooden sticks or chopsticks into the centre of each apple at the stem end.
  2. Line a baking tray with a sheet of baking paper.
  3. Place sugar, vinegar and water into a deep heavy-based saucepan and stir over a low heat until the sugar is dissolved.
  4. Bring to the boil and boil vigorously without stirring until the toffee is just turning golden or 150°C on a sugar thermometer. This is also known as the hard crack stage. Remove from heat and place on a wetted cloth to stop further cooking. Colour with red food colouring, swirling the toffee to mix the colour evenly. Do not stir.
  5. Carefully dip apples in the toffee, rotating to coat completely. Allow excess toffee to drip off. Take care – the toffee is very hot. Place the stem or handle upwards on the prepared tray.
  6. When set, wrap in cling film or cellophane and tie with fancy ribbon. Leave in a cool place, not the refrigerator. These are best made on the day they are to be eaten.

Cooks Tips

It is best to make the toffee apples on the day they are to be eaten, especially if you have a humid climate.

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