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  • Timer Prep 28 min
    Cook 12 min
  • Chart 359.0 cal/
  • Chef hat Easy


  1. 1 Line a baking sheet with parchment paper.
  2. 2 Skewer each apple firmly with a lollipop stick and place on the sheet.
  3. 3 Put the sugar, butter, syrup, vinegar and 120ml water in a large, heavy-based non-stick pan.
  4. 4 Heat, stirring, for 5 minutes until the sugar has dissolved.
  5. 5 Bring to the boil and boil rapidly for 5-7 minutes.
  6. 6 Drop a tiny bit of the mixture into a bowl of ice-cold water – if it forms a firm ball, the toffee is ready.
  7. 7 Remove the pan from the heat and, working quickly, take each apple by its stick and dip it into the toffee, swirling to coat evenly.
  8. 8 Allow the excess toffee to drip off, then put back on the baking sheet to cool and set.