Bonfire Night is a wonderfully British occasion. I have friends who have moved abroad that are terribly disappointed when the 5th November arrives and it is just another day of the week. When explaining this holiday tradition to anyone international, it leaves them completely perplexed; We let off fireworks, build a bonfire and occasionally burn the effigy of a catholic!?
Sure... sounds… great? Strange customs aside, one winning element to this iconic day is the Toffee Apple: crunchy yet juicy, wonderfully sweet, this really is the perfect treat on a crisp Autumn evening watching fireworks.
If you prefer green apples, Granny Smiths are perfect. If you like red apples then Braeburn are great.
400g golden caster sugar
350g golden syrup
Food colouring (optional)
1 tsp vinegar
Place the apples in a large mixing bowl and cover with boiling water (you may need a few bowls depending on how many you need to make, alternatively repeat this method to create batches). This takes off the waxy coating which stops the caramel from sticking. Dry the apples and insert a stick into each of the stalk ends.
Lay out a sheet of greaseproof paper on a surface close to your hob and place your apples on it. Put a saucepan on a medium heat and tip in the sugar until it dissolves. Then stir in the vinegar and the syrup. Boil the mixture until it reaches 150°C, if you don’t have a sugar thermometer you can use the hard crack test: drop a little of the toffee mix in a bowl of cold water and if it hardens instantly, cracking when broken, then you know your toffee is ready. You will have to work quickly for the final stage. Dip the apples in the liquid toffee, turning them so that the apple is coated about three quarters of the way up. Place them on a baking tray and leave to cool.