Toffee Apples and Chocolate Apples Recipe
These classic toffee and chocolate apples are a delightful treat perfect for autumn or festive occasions. Crisp Pink Lady or Royal Gala apples are dipped in rich dark chocolate and crunchy peanuts or coated with a homemade buttery toffee for a sweet, nostalgic snack that’s sure to please both kids and adults alike.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 80 minutes
- Yield: 16 apples
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Western
Ingredients
Scale
Apples and Coating
- 16 Pink Lady or Royal Gala apples, stalks removed
- Wooden iceblock sticks (16 pieces)
- 1 x 375g packet dark chocolate melts
- Crushed peanuts (quantity to sprinkle as desired)
Toffee
- 500g demerara sugar
- 125ml (1/2 cup) water
- 100g butter, chopped
- 2 tsp white vinegar
- 1 tbsp golden syrup
Instructions
- Prepare trays and insert sticks: Line two baking trays with non-stick baking paper. Insert one wooden iceblock stick into the core of each apple, ensuring it is secure for dipping.
- Melt chocolate and coat apples: Melt the dark chocolate melts according to the packet instructions. Dip each apple about two-thirds of the way into the melted chocolate, rotating to coat evenly. Immediately sprinkle crushed peanuts over the chocolate coating. Place coated apples onto the prepared trays to set. Repeat this for eight apples.
- Start toffee mixture: In a large saucepan over medium heat, combine demerara sugar, water, chopped butter, white vinegar, and golden syrup. Stir continuously until the sugar dissolves completely, then bring the mixture to a rolling boil.
- Cook toffee to crack stage: Lower the heat to low. Cook the toffee mixture for 25-30 minutes, occasionally brushing down the sides of the pan with a wet pastry brush to prevent sugar crystallization. Use a sugar thermometer to monitor until it reaches 154°C (crack stage). Without a thermometer, test by dropping a teaspoon of the toffee into cold water—if it hardens immediately, it has reached the correct stage.
- Dip apples into toffee: Carefully dip the remaining eight apples into the hot toffee, turning to coat fully. Place the coated apples onto the lined trays. Allow the toffee to cool and harden completely at room temperature before serving.
Notes
- Use firmly chilled apples for easier dipping and better set coatings.
- Handle the hot toffee mixture with caution to avoid burns.
- Ensure the toffee reaches the correct crack stage for a crisp finish.
- Store finished apples in a cool, dry place and consume within 2-3 days for optimal freshness.
