Toffee Apple Ingredients
100g golden caster sugar
100g granulated sugar
4 tsp golden syrup (i only had the chocolate one)
2 tsp white wine vinegar ( could use cider vinegar too)
Black food colouring (or any other favourite colour)
Fill the sink or a larger bowl with cold water which will be used later on to cool the pan if it gets too hot or to stop it burning when it reaches the optimum temperature.
Using the you’re planning to cook the toffee place the apples in and pour boiling water over them for a few seconds but no longer as they will discolour too much. The reason for this is to remove the waxy coating so that the toffee sticks and doesn’t just run off.
Put the hob on medium / high pour all ingredients into a pan and try to mix in when the butter starts to melt but then just leave it bubble. The odd swirl to make sure the syrup is cooking through evenly and doesn’t burn in clumps.
Use a sugar thermometer or i used a meat digital one as the glass sugar one i had steams up and I couldn’t see the temperature. You want to get the toffee up over 145C called the hard crack stage, which is when the toffee gives that all important crack when you bite into it otherwise it will stay a soft toffee.
This will take a good 10 minutes bubbling away just keep with it and the thermometer as it can jump up when you’re not expecting it but be sure to keep an eye on the colour and for any signs or burning, which you can usually smell too.
Drop the pan into the waiting bucket of cold water for 2 or 3 seconds at which point you will hear some sizzling but don’t keep it too long as it will cool too quickly for you to use.
Use whatever apple stabbing device you have to hand whether that’s a skewer, lolly stick, fork if you’re out or serial killer 12″ knife if you’re getting into the real halloween spirit (jokes!). Press firmly into the apples then depending on how big a pan you use you might have to tilt it, stick the apple in and swirl around giving a nice even coat one by one.
Drop the apples covered in the molten sugar heaven onto a tray lined in parchment paper so it doesn’t stick.
If the toffee starts to harden put it on the hob again to soften before continuing.
Depending on what you want to decorate the apples with and if you’re going classic then just let it cool. I melted down half a bar of lindt milk chocolate, let it cool to thicken then drizzled over the top.
Possible Toffee apple toppings to spice things up a bit
Smashed Biscoff biscuits
Broken brownie pieces
Crushed peanuts or any nuts for that matter
Melted chocolate ( remember to leave the toffee cool before adding this and you can go drizzles or dunk the whole thing in)
M & M’s
Reeses Candy Pieces