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Toffee apples are easy to get your hands on in supermarkets but they are much more enjoyable to make yourself from scratch. This tasty snack can be made up to two days in advance so you don’t even have to rush around before the Bonfire Night festivities begin. All you need is five staple ingredients.
How to make toffee apples
Of course, apples are the main ingredient used to make these sweet treats, but there are a few other ingredients required to make the sticky toffee glaze.
According to food blogger Mr Paul at Mr Paul’s Pantry, the following recipe will give you the most “sweet, crunchy, and buttery” toffee apples you’ve ever tasted.
- Eight apples
- 400g caster sugar
- 120ml water
- Four tablespoons of golden, maple, agave or glucose syrup
- 50g unsalted butter
- Wooden ice lolly sticks
According to Mr Paul at Mr Paul’s Pantry, it is best to use small coxes or Granny Smith apples.
He explained that using “very sweet” apples will be overpowering combined with the sweetness of the toffee on top.
Start by washing the apples in some clean, cold water and leave them to dry.
Remove the stalks and push one lolly stick halfway into the core of each fruit before making the glaze.
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In a large, heavy-based pan, heat the caster sugar for around five minutes.
Stir constantly with a wooden spoon until the granules have dissolved into a fine liquid.
With the pan still on the heat, add your chosen syrup and butter, stirring until melted combined.
Bring the sugary mixture to a boil without stirring to stop it from crystallising.
Use a thermometer to check the temperature. Once it has reached 149-154C, leave it to simmer on the hob for 15-18 minutes.
Mr Paul said: “If you don’t have a thermometer, check the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water.
“It should harden instantly, and when removed, be brittle and easy to break. If you can still squash it, continue to boil.”
Remove the pan from the heat to allow the bubbles to subside.
Tilt the sugary liquid in the pan and quickly dip the apples one at a time into the mixture.
Twirl each fruit as you dip to completely cover the apples and allow any excess to drip away before placing it on a parchment-lined baking tray to harden.
If the liquid becomes too thick before decorating the apples, re-heat it for a few minutes on the hob.
Once set, store the toffee apples in an airtight container in a cool, dry place – not in the fridge. For a traditional red colour, try adding a few drops of food colouring to the boiling sugar just before dipping the apple.
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