Nothing beats the thought of a good toffee apple on Bonfire Night – I just wish I still enjoyed them as much as I did as a kid… These simple, no-thrills toffee apples have been tried and tested on friends’ kids and they got a big thumbs up.

I use my own, home-grown apples which are quite small and tart so either pick some up from your local farm shop for a more traditional variety or use a Granny Smith as its tartness cuts through the sweet toffee.


  • 8 apples
  • 400g golden caster sugar
  • 1 teaspoon cider vinegar
  • 4 tablespoons golden syrup
  • A couple of drops of red food colouring (optional)
  • 8 lollipop sticks or shortened wooden skewers


  • If you are using Granny Smith apples, place the apples in a large bowl and cover with boiling water. This will remove the waxy coating and help the caramel to stick.
  • Take them out of the water and dry the apples thoroughly and remove any stalks. Push a lolly pop stick or wooden skewer into the stalk end of the apple and make sure it’s in firmly and about half way up the apple so it holds good and stable.
  • Line a baking sheet with greaseproof paper and place it close to your stove top.
  • Place the sugar into a heavy-based pan and add 100ml of water and set over a medium heat. Cook gently for about 5 minutes until the sugar has dissolved. Now stir in the vinegar, food colouring and golden syrup.
  • Turn up the heat slightly and let the sugar syrup come to a gently boil until it forms a toffee. If you are using a sugar thermometer, once the temperature reaches 150c your toffee is ready.
  • I don’t have a sugar thermometer so I test to see if the toffee is ready by pouring a little into a small bowl of cold water. It should harden immediately and if you take it out of the water, it should be brittle and easy to break. If you can still squish the toffee in your fingertips, continue to boil it.
  • When the toffee is ready, you need to work quite quickly. Dip each apple into the toffee to cover it completely, drip off the excess then place on the lined baking tray and allow to set and harden.
  • Leave the toffee apples to completely cool before serving.


Fleur, The Food Stork