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| Servings: 15


Serves: 15

  • 15 red apples
  • 4 cups white sugar
  • 1 cup water
  • 3 ml cream of tartar
  • 10 ml red food colouring

Place apples in a large bowl and cover with boiling water (you may have to do this in batches).
This will remove the waxy coating and help the toffee to stick.
Dry thoroughly and twist off stalks.
Push a wooden skewer into the stalk end of each apple.
Line two trays with baking paper.
Place sugar and water in a heavy-based saucepan over a low heat.
Cook, stirring continuously, until sugar has dissolved.
Bring to the boil and stir in cream of tartar and food colouring.
Reduce heat to low.
Simmer toffee for 20 minutes or until it reaches hard crack stage.
Check by dropping a teaspoon of toffee into a glass of cold water.
If the toffee solidifies and cracks easily, it’s ready (it shouldn’t feel sticky).
Remove from heat immediately.
Working quickly and carefully, dip and twist each apple in toffee until covered, let any excess drip away, then place on baking paper to harden.
You may have to heat the toffee a little if the temperature drops and it starts to feel too thick.
Leave toffee to cool before eating.
Can be made up to two days in advance and stored in a dry place.

Wrap each toffee apple separately in clingfilm

Recipe posted by Rina Kleinhans
Photo: Charmaine Human

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