How to Make Red & Black Toffee Apples
If you think you’ve stumbled upon an ordinary toffee apple recipe, think again – these scary apples look like they could poison even Snow White’s wicked old Stepmother! Although these red and black toffee-coated apples may look incredibly evil, it’s all for show. Any fan of the timeless Disney flick will appreciate the attention-to-detail put into producing the most sinister-looking apples possible.
- 4 Small Cox’s Apples
- 4 Small Granny Smith Apples
- 400g of Golden Caster Sugar
- 4 tbsp of Golden Syrup
- 50g of Unsalted Butter
- 120ml of Water
- Red Food Colouring
- Black Food Colouring
- Large Mixing Bowl
- Kitchen Paper
- Wooden Lollipop Sticks
- Baking Sheet
- Greaseproof or Parchment Paper
- Large Heavy-Based Saucepan
- Wooden Spoon
- Sugar Thermometer
METHOD: Make a Wish & Take a Bite Toffee Apples
- First, you need to prepare your apples. If bought from a supermarket, sometimes apples have a wax coating to keep the fruit fresh. You need to remove this before even considering covering with toffee – or it won’t stick! Place your apples in a large mixing bowl and pour over some boiling water, then immediately tip it out into a colander over the sink.
- Dry your apples off and give them a good polish, then remove the stalks and push a wooden lollipop stick into where the stalk was. Make sure you push halfway into the core.
- Prepare a greased and lined baking sheet and set it aside.
- In a large, heavy-based saucepan, combine the caster sugar and water. Make sure you stir it constantly over a low heat with a wooden spoon for about 5 minutes, until the sugar has dissolved.
- Next, stir in the butter and golden syrup until it’s completely melted and combined. Bring to the boil without stirring, until the mixture reaches 149°C - 154°C on a sugar thermometer. This is called the hard crack stage. If you don’t have a sugar thermometer, you can easily check if your mixture is ready by dropping a small amount of it into a bowl of cold water. It should form a very hard, brittle ball, and shouldn’t be soft if you squish it.
- Remove from the heat and stir in black or red food colouring. If you want both colours for your apples, make up another toffee mixture by repeating the process above.
- Immediately, but carefully, dip an apple at a time into the toffee mixture until it’s completely covered – swirl it around to ensure the apple is fully coated. Hold the apple over the mixture so that any excess mixture drains off, and then put it onto the prepared baking sheet with the stick facing up. Continue this process with the rest of your apples.
- Granny Smith apples are the best to use if you want to coat them in red toffee as the colour
contrast will enhance the red hue, and ultimately look more effective.
- Red Cox’s apples are the best pairing for black toffee – they will deepen the black colour and
make the finished product look extra dark and sinister.
- If your toffee cools between dipping each apple in, simply heat it back up to the desired temperature and continue with the method.