Toffee Apples
Crisp orchard apples encased in a brittle, golden, buttery toffee shell.
15 min
Cook time
4
Servings
Medium
Difficulty
~730
Calories
Nutrition (per serving)
730
Calories · kcal
1
Protein · g
133
Carbs · g
21
Fat · g
Ingredients
- Braeburn apples — 4 medium
- Caster sugar — 400g
- Salted butter — 100g
- Golden syrup — 4 tbsp
- Water — 100ml
- White vinegar — 1 tsp
Method
- 1
Remove stalks from apples, wash and dry them thoroughly, then push a wooden skewer firmly into the core of each apple.
- 2
Line a baking tray with baking parchment and lightly grease it with a little oil or butter.
- 3
Place the caster sugar, water, golden syrup, and vinegar into a heavy-based saucepan over medium heat.
- 4
Stir gently until the sugar has completely dissolved, then increase the heat and bring to a boil without stirring.
- 5
Once the mixture reaches 150C on a sugar thermometer (hard crack stage), immediately remove the pan from the heat and stir in the salted butter until fully incorporated.
- 6
Working quickly, tilt the pan and dip each apple into the hot toffee, turning to coat evenly, and then place onto the prepared baking tray.
- 7
Leave to set at room temperature for at least 20 minutes before serving.
Allergens to check
Dairy
Why this works
The pairing works because the intense, buttery sweetness of the hardened toffee provides a luxurious contrast to the sharp, refreshing crunch of the fresh orchard apple.
Equipment
Heavy-based saucepan, Sugar thermometer, Baking tray, Baking parchment, 4 wooden skewers
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