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Toffee apples and chocolate apples
Toffee apples and chocolate apples
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate a beloved fairground classic for a fun and nostalgic twist.
Ingredients:
  • 16 Pink Lady apples or Royal Gala apples, stalks removed
  • 1 x 375g pkt dark chocolate melts
  • Crushed peanuts
  • 500g demerara sugar
  • 100g butter, chopped
  • 2 tsp white vinegar
  • 26.80 gm golden syrup
Instructions:
  • Prepare 2 baking trays with non-stick baking paper and gently place 1 wooden iceblock stick into the center of each apple.
  • Follow the packet directions to melt the chocolate melts. Dip 1 apple two-thirds of the way into the chocolate, rotating to coat evenly. Sprinkle with peanuts and place on a lined tray to set. Repeat the process with the remaining 7 apples, chocolate, and peanuts.
  • In a large saucepan over medium heat, combine sugar, water, butter, vinegar, and golden syrup. Stir until sugar dissolves and bring to a boil.
  • Lower the heat and continue cooking for 25-30 minutes, brushing the sides of the pan occasionally with a water-dipped pastry brush, until a sugar thermometer reads 154°C ("crack stage"). If no thermometer is available, take off the heat and wait for the bubbles to settle. Drop a teaspoon of toffee into cold water; if it hardens, it's at crack stage.
  • Coat the rest of the apples in toffee, ensuring they are fully covered. Place them on the prepared tray to set and cool completely before serving.

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