Toffee Apples
How to make Toffee Apples
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 6
Ingredients
- 6 small granny smith apples
- 300g White Mill caster sugar
Method
- Wash and dry apples thoroughly. Line a flat tray with baking paper. Insert thick wooden skewers firmly into the centre of each apple at the stalk end.
- Place the sugar and 100ml water into a heavy-based saucepan over a medium heat. Cook, swirling occasionally, until the sugar dissolves.
- Increase the heat to medium-high and cook, without stirring, for 8-10 minutes or until sugar reaches 155°C. This is known as ‘hard crack’ stage.
- Working quickly, carefully tilt the saucepan and dip each apple into the toffee, turning to coat evenly. Allow excess toffee to drip off, then transfer to the lined tray to set. If the toffee thickens up while dipping, place back over a low heat to allow it to loosen.
- Set aside to cool down and harden. Serve plain or add the following toppings.
Options:
Sesame miso: Dip a set toffee apple into milk chocolate melted with miso paste. Sprinkle with toasted sesame seeds and tiny cubes of uncrystallised ginger. Refrigerate until set.
White choc and coconut: Dip a set toffee apple into melted white chocolate. Sprinkle with chopped coconut clusters and salted peanuts. Refrigerate until set.
Chilli dark choc: Dip a set toffee apple into dark chocolate melted with a pinch of cinnamon. Sprinkle with chilli flakes and sea salt. Refrigerate until set.
Peanut butter and jelly: Dip a set toffee apple into white chocolate melted with smooth peanut butter. Drizzle with reduced and cooled strawberry jam. Refrigerate until set.
