Toffee apples are a classic for Bonfire night or Halloween, and Andrew MacKenzie adds an unexpected twist by coating them in popping candy. Making a caramel from scratch can be a little daunting, but investing in a sugar thermometer will ensure you get it right every time.
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Line a baking tray with parchment paper. Evenly peel the top half of the apples - leave the bottom half with the skin on. Arrange the apples on top of the tray and push a lolly stick into the bottom of each one
8 apples, unwaxed
For the caramel, place a heavy-based pan over a medium heat and add 2 tablespoons of water, the caster sugar and golden syrup. Using a sugar thermometer, bring up to 140°C or hard-crack stage
250g of caster sugar
2 tbsp of golden syrup
Once it reaches 140°C, stop the caramel from colouring further by putting the base of the pan into cold water for a few seconds, taking care not to let any water seep into the caramel
Do not cool the caramel for too long as you will need to be able to dip the apples into it
Tip the popping candy into a small bowl. Dip the peeled half of each apple into the caramel to completely cover the exposed flesh. Allow to set for 30 seconds then dip into the popping candy
15g of popping candy
Place the toffee apples onto parchment paper and allow the caramel to harden before serving