Well, Halloween is just around the corner and I love a bit of spooky, scary not so much, but spooky I am all over. Plus, I’m a sucker for a toffee apple. I saw these on Pinterest a while ago and decided Halloween would be the perfect time to make them! I am so pleased with how they came out, even if I accidentally didn’t put enough liquid glucose in and didn’t realised until I had dipped the apples and was washing up my cup measures. Ooops. I think that’s why the toffee was a little runny and pooled around the bottom so much. They were still tasty though. I’ve never made toffee apples before but thankfully they came out ok!
- 6 Granny Smith apples
- 6 toffee apple sticks
- 2 cups of granulated sugar
- 0.5 cup of liquid glucose
- 0.75 cups of water
- Black gel food colouring (how much will depend on how concentrated this is, I used almost a whole small Dr Oetker tube)
- Jam/Candy thermometer (not an ingredient but essential)
- Grease a sheet of baking paper and place it on a baking tray.
- Insert the sticks into the tops of the apples, remove the stalks first.
- In a saucepan, mix the sugar, liquid glucose, water and food colouring. Add food colouring until you get the colour you want, you can do this at anytime during the initial heating process, I wouldn’t advise doing it once on a high heat.
- Place the saucepan on a medium heat and stir until the sugar has dissolved.
- Once the sugar has dissolved, turn the heat up to high and place your thermometer into the pan.
- Heat the mixture until it reaches the hard crack stage, 150°C or 310°F.
- Carefully, pick your saucepan up by the handle and tilt slightly to gather all the toffee to one side and dip/twirl your apples into the toffee and then place on your baking sheet. I dipped mine twice to try to get a thicker coating, I think this may have something to do with not having enough liquid glucose in it though, as I accidentally only put 1/3 of a cup in.