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Nothing quite sums up autumnal treats better than the crunch of a toffee apple on a crisp Bonfire Night or Hallows Eve. Impress your family and trick or treaters with these tastier than shop bought goodies!


  • 6 Granny Smith apples
  • 400g golden caster sugar
  • 1 tsp Vinegar
  • 4 tbsp golden syrup
  • Sprinkles (optional)


  1. Place the apples into a large bowl and cover them in boiling water to get rid of the waxy coating. This step will also help the caramel to stick.
  2. Dry them thoroughly and twist off the stalks. Next push a wooden lolly stick into the stalk end of each apple.
  3. Lay out a sheet of baking paper close to your stovetop and place the apples on it. Tip the sugar into a pan along with 100ml water and set over a medium heat.
  4. Cook for 5 minutes until the sugar dissolves, then stir in the vinegar and syrup.
  5. Test the toffee by pouring a little bit into a bowl of cold water. It should harden instantly and be brittle and easy to break. If you can still squash the toffee, then continue to boil it.
  6. Working carefully and quickly, dip and twist each apple in the hot toffee until they’re covered, let any excess drip away (dip in sprinkles – optional) place on the baking paper to harden.
  7. Leave the toffee apples to cool off before eating. Store in a cool dry place.
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