Here’s something to remind you of your childhood. Does anything beat the look of a Toffee Apple? The glistening, shiny caramel coating the succulent apple. You’d be hard-pressed to find something more eye-catching than that!


– 8 Granny Smith apples
– 400g golden caster sugar
– 1 tsp vinegar
– 4 tbsp golden syrup


Put the apples into a bowl, filled with boiling water; make sure that the apples are covered completely.

Soaking the apples in boiling water will remove the waxy coating and the caramel melted caramel will adhere more consistently.

After soaking, dry apples thoroughly and remove any stalks. Push a wooden skewer into the stalk end of each apple.

Place the apples onto a sheet of parchment paper.

Tip the sugar into a pan along with 100ml water, over a medium heat. After 5 mins the sugar should have dissolved.

Stir in the vinegar and syrup.

If you have a sugar thermometer, place in pan and boil to 150C. If you don’t have a thermometer you can test the toffee by pouring a little into cold water. It should harden instantly and, when removed, be brittle and easy to break.

When ready, quickly, dip and twist each apple in the hot toffee, let any excess drip off the apples.

Place on the baking parchment to harden.

Leave the toffee to cool before eating.