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Toffee Apples

Toffee apples are coated with a glossy layer of caramelized sugar toffee, creating a sweet and chewy exterior that encases a crisp apple core. The process involves boiling sugar until amber and then dipping fresh apples, resulting in a shiny, crunchy-sweet treat with a festive appearance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Festive
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small medium-sized apples washed and dried, with stems removed
  • 1 cup granulated sugar for the toffee coating
  • 1/4 cup water to dissolve sugar
  • 1/4 cup golden syrup or light corn syrup helps prevent crystallization
  • 1/2 tsp butter adds richness to the toffee
  • 1/2 tsp vanilla extract for flavor

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or heat-resistant spatula
  • Lollipop sticks or skewers
  • Baking sheet lined with parchment paper

Method
 

  1. Insert a lollipop stick or skewer into the stem end of each apple, then place onto a lined baking sheet for easy handling.
  2. Combine sugar, water, and golden syrup in a heavy-bottomed saucepan over medium heat, stirring gently until the sugar dissolves completely and the mixture begins to boil.
  3. Bake the mixture without stirring, watching as it turns a deep amber color, which usually takes about 8-10 minutes. Swirl the pan occasionally to ensure even caramelization.
  4. Remove the saucepan from heat and quickly stir in butter and vanilla extract until smooth and glossy, being cautious of hot splashes.
  5. Dip each apple into the hot toffee, tilting the saucepan if needed to coat evenly, then lift and allow excess to drip off.
  6. Place the coated apples back on the parchment-lined tray to set. Allow the toffee to cool and harden for at least 15 minutes.
  7. Once the toffee is firm and shiny, serve immediately or store in a cool place for up to a day. Enjoy these crunchy, sweet treats for your festive celebration!

Notes

Ensure you work quickly once the caramel reaches the right color to prevent overcooking or burning. Use a candy thermometer if available for more precise caramelization.