• 175 g light brown soft sugar
  • 100 g golden syrup
  • 1 tsp white wine vinegar
  • 15 g butter
  • 4 dessert apples, skewered with forks


  1. 1

    Heat the sugar, syrup and vinegar with 2 tablespoons of water in a heavy-based pan, gently swirling the pan until the sugar has dissolved.

  2. 2

    Increase the heat and boil for 5-6 minutes, until the syrup reaches the ‘hard crack' stage, at 150°C (see below). Remove from the heat and stir in the butter.

  3. 3

    Swiftly dip each apple in the toffee, tilting the pan to create a deep pool of toffee and swirling the apples to get an even coating. Allow the excess to drip off each apple into the pan for a moment, then set them, fork up, on a lightly oiled plate and leave to harden.


    For a delicious variation, stir 2 tablespoons orange extract and 2 tablespoons sesame seeds into the toffee with the butter.


    Get ahead: the toffee apples will keep for a few hours somewhere cool and dry, any longer and they start to 'weep'.


    Kitchen secret: use forks instead of lollipop sticks to skewer your toffee apples for a quirky presentation. If you don’t have a sugar thermometer, drip a little toffee from a spoon into a dish of cold water. If it hardens to brittle threads immediately, it’s ready; if it’s still soft, the toffee needs a little more cooking time.

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 3.4g 5%
  • Saturates 1.4g 7%
  • Sugars 74.2g 82%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 724kj/173kcal

Each serving provides

39.5g carbohydrate 1.8g fibre 0.3g protein

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