English Recipe Corner

English Toffee Apples

It’s that time of year again for toffee apples and boy, do I love them! These are a little different to the American ones as they’re hard toffee and red in colour. I really miss chowing down on them so thought I’d post the recipe and hopefully get inspiration to make them myself!

6 Coxes apples (can also use Johnsons, McIntosh)
6 wooden sticks (like ice-lolly sticks)
225g/8oz granulated sugar
100ml/3½fl oz water
30g/1oz butter
2 tbsp golden syrup. This is gonna be a hard one to find! Moon Rani says white corn syrup works too!


1. Push the wooden sticks halfway into the apples at the stalk end.
2. Put the sugar and water in a thick-bottomed pan and dissolve the sugar over a gentle heat.
3. Add the butter and syrup and bring to the boil. Boil without stirring until the toffee reaches the soft-crack stage or 290F, measure this on the sugar thermometer.
4. Remove from the heat.
5. Dip each apple into the toffee, one by one. Make sure each apple is well coated and leave to harden on a baking try lined with baking parchment

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