Toffee apples with a spicy twist! Ginger is the special ingredient that makes these toffee apples a little different. Try them out during your Halloween party, we’ll bet they’ll go down a treat.
- 400g demerara sugar
- 110ml water
- 1/2 tsp vinegar
- 2 tbsp golden syrup
- 25g butter
- 40g stem ginger, chopped
- 6 apples
- 6 wooden skewers or ice lolly sticks for holding the apples
Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter and stem ginger syrup.
Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready add the chopped stem ginger, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cling film.
A little nervous about making toffee apples? Check out our step-by-step video recipe with Kirstie Allsopp