It’s Bonfire Night! And what better treat to tuck into on a crisp, autumnal evening than a delicious toffee apple – perfect for nibbling on as you gaze in awe at the firework displays.
- 8 apples (preferably granny smiths)
- 400g golden caster sugar
- 1 tsp cider vinegar
- 4 tbsp golden syrup
- Pop the apples into a large bowl, and cover with boiling water to remove the waxy outer layer and help the caramel stick better. Remove from the water after a couple of minutes and dry thoroughly, then twist of any stalks and insert a wooden skewer into the apples.
- Lay out some baking parchment and lay the apples on top. Tip the sugar into a saucepan along with 100ml of water and place over a medium heat. Cook gently for 5 minutes until the sugar has dissolved, then stir in the vinegar and the syrup. Place a sugar thermometer in the pan and cook to 150c. 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
- Working quickly, turn and coat each apple in the toffee (letting any excess drip away) then return to the baking parchment to harden. Leave to cool completely before eating.
Lead image: sharpshutter via Getty images.