Toffee Apples

by leah

Toffee apples, or caramel apples, as they are known in the USA, are a staple kid food. They bring up memories of me begging my mum for one in the fruit and vegetable section of the supermarket. But they always had a limp granny smith apple inside so I just ate the toffee from the outside. So when I saw these teeny tiny sweet apples at Whole Paycheck I knew I had to make toffee apples with them – they’d be more toffee than apple! How grand! You can use any crisp, slightly tart apple you like though.

They are really ridiculously easy to make, once you master the dreaded caramel. I swear this stuff is my kitchen nemesis. I used to burn it – Every. Single. Time. Once I mastered the not-burning part, I would always end up ruining a pan or a spoon with sugar. The last time I made it, I was careful only to use one spoon and one pan, and I figured I had tamed the wild caramel beast. That is, until I dropped some molten sugar onto the top of my bare foot. I couldn’t wear shoes for weeks and I still have a scar. So the moral of the story is, be careful with this shit, it’s nasty. However due to it’s unfair tastiness, I have never given up on caramel. The sacrifices are worth the rewards.

Makes enough to coat 6 large apples

My hand is there to demonstrate the teeny tininess of the apples! Squee!

  • 3 cups white sugar
  • 1 cup water
  • 1 tablespoon white vinegar
  • 6 thick skewers
  • Oil Spray

This is not suitable to undertake in proximity of children – molten sugar burns more than anything else I’ve ever put on myself in the ktichen. Consider yourself warned.

Wash, dry and stab your apples with the skewers. Make sure they are really securely impaled. Brush or spray a non-stick tray with inert oil.

Bring all ingredients to a boil over medium heat in a saucepan. Don’t use a frypan or anything with shallow sides – you really need the sides for safety here.

This is what the caramel should look like when ready to take off the heat.

Watch it like a hawk. Once you see the first sign of colour, turn it down and continue to watch it boil. I know this is boring, but the moment you turn away, this stuff will burn. Once it reaches an amber colour, immediately take it off the heat.

Carefully dip the toffee apples in the molten sugar, slowly twirling until the sugar starts to set. Do not turn them upright or the sugar will drip onto you. Once the sugar is thickened, upturn it onto the oiled tray and repeat until they are all done. If the caramel starts to harden, very quickly return to the heat to make it liquid again.

If you have leftover sugar , you can tip whatever chopped nuts you have into the sugar. Pour onto an oiled tray for  nut brittle!