September and October are peak apple picking months in our garden. We have one young tree which offers up just a handful of beautifully red and crisply juicy apples and it is these I use for our Bonfire Night and Halloween toffee apples.
If you haven’t got a free supply of apples growing in your garden these Pink Lady apples are a fabulous choice for toffee apples. They look the part and taste sweet and crisp.
How To Make Toffee Apples
Making toffee apples is simple. Here are some quick tips to make things easy. Full ingredients and instructions can be found at the end of this post.
- One word of caution, boiling sugar gets VERY hot. Please be really careful.
- A sugar thermometer is not necessary but makes things a WHOLE lot easier.
- Have a piece of baking parchment laid out on a baking tray ready to receive your dipped apples. Have it close by so you can minimise any drips as you move from pan to paper.
- Washing the apples in hot water before you start removes the waxy coating from bought fruit and helps the toffee to stick.
- Remove the stalks from your apples to make inserting sticks easier.
- You can buy toffee apple sticks in kitchen shops and online. If you can’t get them lollipop sticks are a good alternative.
- Use a hammer to gently tap the sticks into place, it’s much easier than forcing them in by hand and it is something children enjoy doing to help.
How Long Do Homemade Toffee Apples Keep For?
They will store for a few days but the toffee loses its crisp crunch after the first day.
I think homemade toffee apples are best eaten on the day you make them but my youngest is easier to please. He loves the hard crack on day one and the softer chew on day two.
Looking For More Halloween and Bonfire Night Treats?
As October ends, November begins and the autumn festivals beckon I really want to be outside in the dark with family and friends.
Happy chatter, shining eyes, gloved hands, and sparklers. Heavenly.
How to Make Toffee Apples
- A small, high sided saucepan
- 4 toffee apple sticks, sturdy wooden skewers or lollipop sticks
- Baking parchment
- 4 Apples
- 200 g Caster sugar
- 2 tbsp golden syrup
- 1 tbsp lemon juice
- 75 ml water
- Cover the apples with boiling water for a minute to remove any waxy coating.
- Dry the apples, remove the stalks and push a sturdy wooden skewer into the apple.
- Add the sugar, syrup and water to a pan and heat for about 5 minutes stirring gently until the sugar dissolves.
- If you have a sugar thermometer boil the sugar mixture to hard crack stage at 146C/295F.If you don't have a sugar thermometer you can test whether the sugar is at the correct temperature by dropping a little into a bowl of cold water. If the toffee hardens immediately and can be snapped when removed, it is ready.
- Add the lemon juice, being careful as it will bubble and spit.
- Turn off the heat and dip each apple into the toffee, turning to coat before placing them onto a piece of baking parchment to set.