Toffee Apples

Sep. 19

Let’s make this a thing.

I think I’ve found my new fall apple. With only three ingredients and the outcome is a buttery crunchy (no dental work required) treat, you will wonder why you haven’t been doing these sooner. Did I mention the candy thermometer is optional?

Jump To Recipe

Toffee covered apple with flake sea salt

This is a pretty easy candy recipe, but like all things sugar, there are a few things to consider:

Candy thermometer is optional
This is one of those recipes where if you give or take 10 degrees, it’s not going to be a big deal, so you don’t really need a candy thermometer. If you decide not to use one, then use your senses. The toffee will turn a little darker and thicker as it cooks. You do not want to smell bitter or burnt notes, because that means it’s burnt!! There’s no saving it once it is burnt, that is why we are heating this up on a low heat, so keep an eye and nose on this! If you have come to the dark side and are using a candy thermometer, you will find this recipe to be an absolute classic. Either way, watch it carefully and don’t leave it to go do something else!
Brown or white sugar
It’s fine to use either. Personally, I prefer brown sugar because it adds more flavour. Technically, it’s considered butterscotch when you use brown sugar instead of white.
Corn syrup
Traditionally, toffee recipes don’t require corn syrup but this time I’m suggesting it. Corn syrup helps the toffee to stick to the apples. You may find if you don’t use corn syrup, that when you cut or bite the toffee apple, the toffee may slip off because of all that butter in the recipe! This is not the end of the world, but if you want the toffee to really stick on there, then use the corn syrup. Light or dark is fine, but dark will give you a more caramel-y flavour.

Tools required:

The recipe

Toffee Apples

toffee covered apples sprinkled with sea salt

Ingredients

1 cup white or brown sugar
1/2 cup butter
2 tbsp light or dark corn syrup (optional)
1/2 tsp salt
4-5 small/medium sized apples (granny smith, pink lady, gala or ambrosia are good options)
flaky sea salt for finish (optional)

Directions

Prepare the apples. Apples need to be clean, cold and dry for the toffee to stick to the apple. Take the stem off and if the apples have a wax coating on them, wash and scrub in warm water, helping to melt the wax. Once dry, put a thick bamboo skewer or popsicle stick in the middle, then put in the fridge.
Put sugar, butter, corn syrup (optional) and salt in a small or medium saucepan and stir frequently over low heat until bubbling.
Increase heat slightly (med/low) and let the mixture boil without stirring for approximately 5 minutes or until the mixture looks like thick, dark peanut butter. If you are using a thermometer, you are looking for a temperature of 300F.
Once the toffee is ready, transfer to a glass measuring cup. This will stop the mixture from cooking too much and also make dipping the apples into the toffee easier.
Dip the apples into the toffee as evenly as you can then sprinkle the apples with salt. Place apples on a silicone mat or tin foil to set. There is a lot of butter in this recipe and you may notice that it is separating or making the mixture slippery. You can always put the mixture into the microwave for 20 seconds and help it come back together.