Poison Toffee Apples
These Poison Toffee Apples are a fun and messy Halloween treat, featuring tart apples dipped in glossy, amber toffee made from sugar, butter, and golden syrup. The toffee creates a crunchy, chewy coating that glistens and crackles as it sets, giving a nostalgic, chaotic charm perfect for festive gatherings.
Print
Pin
Calories: 250kcal
Servings: 4
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Candy thermometer
- Cooling rack or parchment-lined tray
- Apple corer or small paring knife
Ingredients
- 4 large red apples preferably tart Granny Smiths, kept cold
- 1 cup granulated sugar crystal clear, melts to a glossy amber
- 4 tablespoons unsalted butter adds richness and helps set the toffee smoothly
- 1/2 cup golden syrup or light corn syrup keeps toffee shiny and prevents crystallization
- 1 teaspoon sea salt or flaky sea salt balances sweetness and enhances flavor
- Optional to taste cinnamon or chili powder for warming or spicy notes
- 4 wooden sticks or skewers apple sticks for dipping
Instructions
- Wash and dry the apples thoroughly, then remove stems and insert sticks or skewers through the core. Chill in the fridge for about 10 minutes to firm up, making them easier to dip without slipping.
- Combine sugar, butter, and golden syrup in your heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon until the sugar dissolves completely and the mixture begins to bubble gently, about 5 minutes. You'll notice the aroma of toasted sugar filling the air.
- Increase the heat slightly and clip your candy thermometer onto the pan. Continue cooking, stirring gently, until the mixture reaches 150°C (302°F), turning a deep amber color and smelling sweetly toasted—this signals the toffee is ready. Remove from heat immediately once it hits this temperature.
- Quickly stir in the sea salt and optional spices to flavor the toffee. Hold each apple by the stick and dip into the hot toffee, tilting the pan slightly if needed to coat evenly. Let any excess drip off before placing the apple on a parchment-lined tray or cooling rack.
- Repeat the dipping process with all the apples, ensuring each is coated with a glossy, amber layer of toffee. While still warm, sprinkle with flaky salt or decorative toppings for extra flair.
- Allow the apples to set at room temperature for at least 20 minutes until the toffee is firm and crackly. Avoid refrigerating too early to prevent condensation and stickiness on the surface.
Notes
Make sure to handle hot toffee carefully to avoid burns. The key is patience during the cooking process to achieve that perfect amber color and crackling texture. Imperfections and drips are part of the charm—embrace the chaos!
Nutrition
Calories: 250kcal | Carbohydrates: 42g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 70mg | Sugar: 40g | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg