Easy Homemade Toffee Apples (With Chocolate Variations)

The easiest toffee apples you will ever make! I will also show you how to make some beautiful chocolate coated variations with different topping. This is the perfect, fun seasonal make to do with your kids or just for a delicious sweet treat.

Watch The Recipe Video Below

Easy Homemade Toffee Apples (With Chocolate Variations)

Makes: 6–8 apples

Prep time: 15 minutes

Cook time: 10 minutes

Setting time: 30–60 minutes

Ingredients

For classic toffee apples:

6–8 x Medium Apples (any variety you enjoy eating)

300g x Caster Sugar

Wooden sticks or lollipop sticks

Optional (for chocolate versions):

200g x Milk Chocolate

200g x White Chocolate

Chopped nuts, sprinkles, or crushed biscuits (Oreo, hazelnuts, etc.)

Optional: red food colouring (for a traditional fairground look)

Method

Prepare The Apples

Boil a kettle and pour the hot water over the apples in a large bowl.

Leave them for 1 minute to help remove any wax coating.

Drain and rub each apple thoroughly with a clean tea towel until completely dry.

• Tip: Do this the day before to make sure they’re fully dry.

Insert a wooden stick firmly into the stalk end of each apple.

Make The Toffee

Pour the caster sugar into a clean, dry saucepan.

Place over medium heat and allow it to melt slowly just swirl the pan occasionally.

Once the sugar has melted and turned a light amber colour, remove from the heat.

Carefully pour the hot caramel into a small, deep, heatproof bowl suitable for dipping.

⚠️ Caution: The caramel will be extremely hot, handle with care.

Coat The Apples in Toffee

Line a baking tray with greaseproof paper.

Working quickly, dip each apple into the hot caramel, tilting and turning to coat it evenly.

Let the excess drip off, then place the apple on the tray to set.

Leave to cool until the toffee hardens.

• Optional: Add a few drops of red food colouring to the caramel before dipping for a classic fairground red finish.

Make The Chocolate Coated Apples

Melt the milk and white chocolate separately in heatproof bowls set over simmering water.

• Make sure the bowls do not touch the water.

Dip each prepared apple into the melted chocolate, spooning over any spots you can’t dip.

Allow the excess to drip off, then:

• Leave plain, or

• Roll in your choice of toppings, nuts, sprinkles, or crushed biscuits.

Place on a tray and refrigerate for about 30 minutes, or until the chocolate is fully set.

Add a final chocolate drizzle (optional)

Pour any leftover melted chocolate into small piping bags.

Snip a tiny hole in each bag and drizzle contrasting chocolate (white on milk, milk on white) in a zigzag pattern over the apples.

Allow to set once more before serving.

Serving & Storage

Keep your toffee and chocolate apples in the fridge until ready to serve.

Best enjoyed within 2–3 days.