Make Toffee Apples

They may not be so good for your teeth, but toffee apples are oh so scrumptious! Stick that sweet autumn apple onto a sturdy wooden stick for easy holding and biting. This recipe makes ten toffee apples.


  • 10 small to medium apples, washed and dried.
  • 4 cups (1 kilogram) sugar (white or brown)
  • 8 ounces (250 grams) butter
  • 4 tablespoons white wine vinegar
  • 4 tablespoons boiling water
  • ½ teaspoon red food coloring or gel (optional)


  1. Mix the sugar, butter, vinegar and boiling water. Make sure that you are using a saucepan that has a heavy base to prevent sticking.
  2. Add the food coloring.
  3. Cook over a low heat.
  4. Stir a Beverage Noiselessly continuously until the sugar has all dissolved.
  5. Once the sugar has dissolved, boil the mixture for 10 minutes or until the mixture reaches a 'hard crack' stage. Do not stir! If you have a candy thermometer, the temperature should read 150ºC (302ºF).
  6. Test the Make Marshmallow Toffee. Drop a little bit of caramel into a bowl of water. If it hardens immediately, it's ready.
  7. Remove from the heat and let the bubbles disappear.
  8. Pierce the apples through with the wooden skewers. Push it through the top until it gets halfway inside the apple. Check for a firm hold.
  9. Tilt the saucepan with the toffee mixture in it. (Use some sort of wedge to free up your hands).
  10. Dip the apple into the toffee and twist it around gently until the whole apple is coated in toffee.
  11. Remove the apple, allowing any excess drips to fall back into the saucepan.
  12. To harden the toffee, dip the covered apple immediately into ice cold water (throw in ice cubes if necessary).
  13. Put the apple down onto a tray covered in baking paper to set.
  14. Serve and enjoy!


  • Make the toffee apples the same day that they will be eaten, as they deteriorate quickly.
  • It might be possible to make a vegan version by substituting the butter.
  • You can also put several grapes in a thin skewer, and make toffee grapes.
  • You could also add vanilla essence for a sweeter taste.
  • When dipping the apple, be very gentle and slow, otherwise air bubbles might form, spoiling the look (but not the taste) of the end product.
  • This is a great way to use sour apples - the sour taste improves the sugar coating by offsetting the sweetness.
  • Make sure they are stored in a cool place.
  • Keep toffee apples in an airtight container out of the sunshine or heat sources. Sitting on a bazaar stall should be fine, as they'll soon sell!
  • If you can't find thick wooden skewers, get wooden chopsticks instead.
  • Present them beautifully - wrap them in clear cellophane and tie with a ribbon bow, or with some other craft item that looks inviting.
  • If the toffee hardens during the process of dipping the apples, simply reheat the mixture at a moderate heat. It would be best to put it into the fridge.


  • Don't let children eat with loose teeth, or they might experience pain.
  • Don't let babies or infants eat toffee apples - their teeth are not strong enough to bite the hardened surface; nor should their teeth be exposed to such a large dose of sugar.

Things You'll Need

  • 10 strong, wooden skewers
  • Saucepan
  • Wooden spoon
  • Tray lined with parchment paper

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