- 8 small Cox’s or Granny Smith apples, stalks twisted off
- 400g Tate & Lyle® Golden Caster Sugar
- 120ml water
- 4 tbsp Lyle’s Golden Syrup®
- 50g unsalted butter
Push the sticks halfway into the core of the apples at the stalk end.
Next, combine the Tate & Lyle® Golden Caster Sugar and water in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 5 minutes until the sugar has dissolved.
Add the Lyle’s Golden Syrup® and butter and stir until melted and combined.
Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C (300°-310°F) or the hard-crack stage for about 15-18 minutes. If you don't have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squash the toffee, continue to boil it.
Remove the pan from the heat, let the bubbles subside a little, then tilt the pan, and quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. Let any excess drip away before placing on a baking tray to harden. If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.
Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.
Do keep children well away when you’re making the caramel as it can cause nasty burns.
Recipe courtesy of Lyle's Golden Syrup®