Toffee Apples

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Toffee Apples


Per 8 Toffee Apples
8 small Granny Smith Apples
450g Golden Caster Sugar,
8 Skewers
1 tps white wine vinegar
baking Parchment
Non Stick pan


1) Some apples are sold slightly waxed so wash well in warm water and dry before you dip or the toffee won't stick.

2) Push the lollipop sticks or skewers firmly into the apples and put in the fridge.

3) 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 140C 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.

4) 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 or in cups 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.


  • Apples
  • rationing
  • sweet rationing
  • Sweets
  • toffee

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