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  • Feeding a family

Toffee apples

Candy apples with various coatings and colorful sprinkles on a wooden board in a kitchen setting, creating a festive, appetizing display.

By Tom · Updated

Jump to recipe
  • Serves 6
  • 55 min
  • Takes a bit of care

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 sweet treat.

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The recipe

Toffee apples

The easiest toffee apples you will ever make. I will also show you how to make some beautiful chocolate coated variations with different topping.

  • Serves 6
  • 15 min prep
  • 10 min cooking
  • 30 min hands-off
  • Takes a bit of care

Difficulty is our estimate from the method.

Scale
6 servings
Measurements

Ingredients

For classic toffee apples

Optional (for chocolate versions)

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the apples

  1. Step 1

    Boil a kettle and pour the hot water over the apples (6 apples) in a large bowl.

  2. Step 2

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

  3. Step 3

    Drain and rub each apple (6 apples) thoroughly with a clean tea towel until completely dry.

  4. Step 4

    Insert a wooden stick firmly into the stalk end of each apple (6 apples).

Make the toffee

  1. Step 1

    Pour the caster sugar (300 g) into a clean, dry saucepan.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. Step 5

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

Coat the apples in toffee

  1. Step 1

    Line a baking tray with greaseproof paper.

  2. Step 2

    Working quickly, dip each apple (6 apples) into the hot caramel, tilting and turning to coat it evenly.

  3. Step 3

    Let the excess drip off, then place the apple (6 apples) on the tray to set.

  4. Step 4

    Leave to cool until the toffee hardens.

  5. Step 5

    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

  1. Step 1

    Melt the milk and white chocolate (200 g) separately in heatproof bowls set over simmering water.

  2. Step 2

    Make sure the bowls do not touch the water.

  3. Step 3

    Dip each prepared apple (6 apples) into the melted chocolate (200 g), spooning over any spots you can't dip.

  4. Step 4

    Allow the excess to drip off, then: Leave plain, or.

  5. Step 5

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

  6. Step 6

    Place on a tray and refrigerate for about 30 minutes, or until the chocolate (200 g) is fully set.

Add a final chocolate drizzle (optional)

  1. Step 1

    Pour any leftover melted chocolate (200 g) into small piping bags.

  2. Step 2

    Snip a tiny hole in each bag and drizzle contrasting chocolate (200 g) (white on milk, milk on white) in a zigzag pattern over the apples (6 apples).

  3. Step 3

    Allow to set once more before serving.

Serving & storage

  1. Step 1

    Keep your toffee and chocolate (200 g) apples (6 apples) in the fridge until ready to serve.

  2. Step 2

    Best enjoyed within 2-3 days.

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Questions people ask

How long does toffee apples take?

55 min from start to finish: 15 min of prep, 10 min of cooking, and 30 min hands-off while it waits.

How many does it serve, and can I change that?

As written it serves 6. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.