White Sugar
The uniform size of the...
Details page sections
Sweets
Toffee Apples
15 mins
10 mins
8
Every kids favourite way to eat apples - toffee apples!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (675g)
- 1/2 cup water (125ml)
- 1 Tbsp butter
- 1 Tbsp white vinegar
- 1/2 tsp cream of tartar
- 3-4 drops red food colouring
- 8 apples
- 8 wooden ice-block sticks or wooden sticks
Additional tips
Toffee apples are best eaten on the day they’re made, for that perfect toffee ‘crack’. If you need to store them, wrap tightly in cellophane and keep at room temperature.
Chelsea Products in Recipe
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
53
What did you think of this recipe?
Mike
5
yo
nice
5
Te Huringa 2.
tino pai rawaatu.
5
Hilton
Took a while to crystallize i'd say 20 Minutes on a low heat :)
4
Zachary
It is good
5
Zachary
It is good
5
Unknown
Serves more than 8
4
Lucas
I have made this a number of times now and even with a very slow simmer the mixture slightly burns and turns brown rather than red. I see others have noticed this too. Would love to know how to get them nice and red and not burned.
1
Layla
Absolutely disgusting, they melted overnight and before that they were impossible to break. The cream of tartar and vinegar give it a horrible taste I'm afraid.
1
hi
it was good
5
Method
Place the sugar, water, butter and vinegar in a medium saucepan. Heat gently, stirring constantly, until sugar dissolves.
Add cream of tartar and food colouring. Bring to the boil. Do not stir. Let mixture boil until it reaches the hard crack stage (this usually occurs around 150°C). If you don’t have a sugar thermometer, you can check by dropping a small spoonful of hot syrup into a bowl of very cold water - it should form brittle threads that break when bent.
While mixture is boiling, wash and wipe the apples dry. You can dunk them in boiling water for a few seconds before drying (this helps the toffee adhere better). Push an ice-block stick into the base of each apple.
Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place upright on a sheet of baking paper or non-stick foil. Repeat with remaining apples. If toffee starts to thicken too much, return to the heat to warm up. Leave apples until cold and set.
Additional tips
Toffee apples are best eaten on the day they’re made, for that perfect toffee ‘crack’. If you need to store them, wrap tightly in cellophane and keep at room temperature.
Frequently asked questions
Can I customise my toffee apples with different toppings?
Absolutely! After dipping the apples in toffee, you can roll them in crushed nuts, sprinkles, chocolate chips.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
53
What did you think of this recipe?
Mike
5
yo
nice
5
Te Huringa 2.
tino pai rawaatu.
5
Hilton
Took a while to crystallize i'd say 20 Minutes on a low heat :)
4
Zachary
It is good
5
Zachary
It is good
5
Unknown
Serves more than 8
4
Lucas
I have made this a number of times now and even with a very slow simmer the mixture slightly burns and turns brown rather than red. I see others have noticed this too. Would love to know how to get them nice and red and not burned.
1
Layla
Absolutely disgusting, they melted overnight and before that they were impossible to break. The cream of tartar and vinegar give it a horrible taste I'm afraid.
1
hi
it was good
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt