Toffee apples

Toffee apples are a real treat and one which remind me of this time of year and crisp Autumn days. As we come to the end of British Apple picking season there are lots of home grown British varieties of apples available and what better way to help use up that glut of apples from the garden than with this sweet sticky pleasure. 

Bonfire night or just chilly Autumn days  are all great excuses to eat these crunchy, sticky treats. They are simple to make and definitely beat shop bought ones.  


6 Apples 

300g Caster Sugar

1 tsp Vinegar or Lemon Juice

3 tbsp Golden Syrup


  1. Line a baking tray with a non stick baking sheet, Teflon or Silicone both work fine. 
  2. Put 75ml of cold water in a saucepan and add the sugar. Place on a medium heat stirring occasionally for the sugar to dissolve. 
  3. Add the lemon juice & golden syrup and bring to the boil. If you have a sugar thermometer you need it to reach 150c. Don’t worry if you don’t have a thermometer you can test the mixture by putting a teaspoon of the mixture in a cup of cold water. It should harden instantly and when removed snap easily. If it is still soft it needs a bit longer. Boil again and re test until the desired consistency is reached. It probably takes 15-20 minutes of a rolling boil to reach that stage. 
  4. While the toffee is on the stove wash & dry the apples, remove any stalks and insert the lolly stick into the stalk end. 
  5. Once the toffee is ready take it off the heat and let the bubbles disappear then carefully dip and twist the apples on the stick in the toffee mixture, you can double dip if needs be!  Let any excess drip away and place on the lined baking sheet to harden. If the mixture starts to thicken, place back on the heat for a few minutes.

I like to use a tart variety of apple such as Granny Smith but you can use any variety you prefer, red apples look good too! 

Toffee Apples are best eaten straight away and in our busy house this isn’t a problem! However, if you do want to keep them, they can be stored wrapped in cellophane. 

I’ve used wooden lolly sticks but if you don’t have any or can’t get hold of them you can use plastic lolly sticks or even chopsticks!

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

Other stories


Pistachio, cranberry and white chocolate florentines

With Mother’s Day nearly upon us and food sources limited, these Florentines can be made from a few store...

York cat trail

Here at EW&S we are fortunate to be based within striking distance of the beautiful historic city of York,...

Simply easy, Simply Cook

Cooking for kids is a nightmare or is that just in my house?? I can name on one hand...

The ultimate facial treatment?

I don’t want to exaggerate but I may have found the ultimate face treatment! Once upon a time I...

Out of Africa

Bye Bye Botanicals we have a new contender to the interiors throne. The new collections launched in January saw...

Easy traditional pancakes

It’s Pancake day next week, always a favourite annual date in our house, although pancakes don’t only need to...