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Gemma's Toffee Apples

Name: Gemma's Toffee Apples
Prep time: 15 min
Cook time: 10 min
Yield: 8
Ingredients: 3 cups Chelsea White Sugar; ½ cup water; ¼ tsp cream of tartar; Few drops red food colouring; 8 apples; 8 wooden ice-block sticks or wooden sticks; Prepare a baking sheet with a layer of baking paper.

3.6

Preparation

15 mins

Bake

10 mins

Difficulty

Easy

Servings

Perfectly combining the crunch of fresh apples with a rich toffee coating.

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Ingredients
Method

Ingredients

3 cups Chelsea White Sugar
½ cup water
¼ tsp cream of tartar
Few drops red food colouring
8 apples
8 wooden ice-block sticks or wooden sticks
Prepare a baking sheet with a layer of baking paper.

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

Reviews

3

What did you think of this recipe?

Jan Baker

This recipe is not enough for a school fundraiser. You can use a whole bag of the smaller bag of chelsea sugar to make 30 apples which is a more appropriate number of apples for a fundraiser. A few drops of red food colouring is not bright red enough the colour is pale if you use only a fews drops. I would rather use vinegar but i'm sure cream of tartar works fine. I've never had crystals form at the sides of the pot while sugar is boiling and I think that a half a cup of water is too much for only 3 cups of chelsea sugar because i use only 1 cup of water when I use the small chelsea bag for my 30 apples and the toffee is perfect.

keira

cool recipe i love it

Unknown

Awesome! The toffee is so yummy. Brings back memories of the toffee apple shop my Nana used to work in on Sandringham Rd in Auckland.... now that's going back some years!!!

Method

Put the sugar and water into a saucepan. Heat gently, stirring constantly until sugar dissolves. Add cream of tartar and food colouring, bring to the boil. Do not stir.

As the sugar is boiling take a pastry brush dipped in water and wipe any crystals that may stick to the side of the pan, this will stop them forming more crystals.

Let mixture boil until the hard crack stage (the hard crack stage usually happens at 146°-154°C - use a candy thermometer). This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water - if the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mould it.

While mixture is boiling, wash the apples and wipe dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on prepared baking sheet. Repeat with remaining apples, leave until cold and set.