4 eating apples, 200g caster sugar, 50ml water, 1/2 tsp white balsamic, 2 tbsp golden syrup, 4 clean sticks

Remove the stalks from the apples and push a stick into the stalk end so it is firmly wedged. Place apples on a piece of baking parchment.

Place the sugar and water in a pan and heat to a simmer allowing the sugar to dissolve. You can swirl the pan slightly but don't stir. Once the sugar has dissolved add the white balsamic and the golden syrup, turn the heat up and allow to boil until it reaches 150C - if you don't have a cooking thermometer you can test it by dropping a small amount of the toffee into a cup of cold water and it should harden instantly and be brittle - if it stays soft then keep boiling. Once it's ready turn off the heat and very quickly dip each apple into the hot toffee tipping the pan to make sure the whole apple is coated. Place the apple onto the baking parchment and allow to cool. If it cools before you are finished you can always reheat the toffee. Enjoy next to a bonfire, watching fireworks!

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