Toffee Apples – a delicious recipe with apples, demerara sugar, water, butter, cream of tartar, treacle. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2
Add the remaining ingredients and bring to the boil.
3
Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
4
Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
5
Do not stir.
6
Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
7
Do not keep for more than 1 day.
649
kcal
Calories
15
g
Fat
134
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 -8 medium apples, wiped, 450 g demerara sugar, 150 ml water, 75 g butter, and more.
Yes, Toffee Apples falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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