Honey Toffee Apples
Halloween and Bonfire Night call for sweet treats and foods you can eat with your hands, perhaps even with your winter gloves on! The crunch of a toffee apple is a nostalgic autumnal classic and you're still getting one of your five a day.
Adding honey to the toffee adds a depth of flavour to it, especially when using heather honey. Whilst the toffee is still sticky there is the option of rolling the apples in chopped nuts or sprinkles, we chose a sprinkle of edible gold stars.
- 4 to 6 eating apples (depending how big they are)
- 200g golden caster sugar
- 50ml of water
- 1/2 tsp of vinegar
- 2 tbsp honey - we recommend one of our heather honeys
1.Make sure your apples are clean and dry. If you've bought your apples from the shop they may have edible wax on the skin to help preserve them, to help the toffee stick you can remove the wax coating by placing them briefly in boiling water. Once your apples are dry, twist the stalks off and push your skewer into the middle of the apple. We suggest using lollypop sticks or wooden kebab sticks.
2. Prepare a sheet of greaseproof baking paper large enough to place your apples on, keep this to hand near to the hob. Now dissolve the sugar into the water in a pan over a medium heat, so that the water doesn't boil before the sugar has dissolved. Once the sugar has dissolved stir in the vinegar and honey. You need the syrup to boil, if you have a sugar thermometer you want it to reach 150C, so the toffee will go hard when set. If you don't have a thermometer you can test the toffee by dropping a little into some cold water. It should harden instantly and when removed be brittle and crack up. If the toffee is still soft continue to boil it
3. Once the toffee is ready, coat each apple in the hot toffee until covered, twisting to get rid of the drips. Place on the baking paper to set. If the toffee starts getting too thick you will need to heat it up a little again. Once the toffee on the apples is properly cooled the apples are ready to eat. Store the toffee apples in a dry place or the toffee will soften. Best made at most a few days before eating otherwise the toffee can get soft.