Makes 6-8
adjust servings:

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Topping suggestions

  1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in two batches). Remove quickly. This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
  2. Lay out a sheet of baking parchment close to your stovetop and place the apples on top.
  3. Tip the sugar into a pan along with 120ml water and set over a medium heat. Cook for five minutes until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150°C or ‘hard crack’ stage. If you don’t have a thermometer, you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
  4. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.
  5. Dip your toffee-covered apples into pre- prepared bowls of toppings, while the toffee is still hot. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee apples to cool before eating.

Test Kitchen Tip: Can be made up to two days in advance. Store in a dry place.

Nutrition Facts

Per serving (without toppings): 474kcals, 0.4g fat (0g saturated), 11.3g carbs, 103.6g sugars, 0.6g protein, .4g fibre, 0.33g sodium