Possibly the best Bonfire Night recipe ever. Salted caramel toffee apples. Sticky, sugary heaven for children – and a salt-laced caramel treat for grown-ups.
You can make them to eat there and then or they’ll keep in the fridge in cellophane for 2-3 days, ready for your weekend bonfire gathering.
10 apples (Granny Smiths work well)
Toffee apple sticks*
300g light brown sugar
3 tbsp maple syrup
6 tbsp golden syrup
1 tsp vanilla extract
1 heaped tsp flaked salt
Note: Unlike traditional toffee apples, getting a caramel sauce to stick to the apples is a little more tricky. You need a sugar thermometer and to work really quickly when dipping the apples. It may require a little more effort but the result is worth it!
- Wash apples, dry thoroughly, remove the stalks and replace with sticks. Place the apples in the fridge (washing and chilling helps the sauce to stick).
- Line a baking tray with parchment. Into a large pan, add the sugar, maple syrup, golden syrup, butter and vanilla, and stir over a medium heat until the sugar has dissolved – around 15 mins.
- Add the thermometer, increase the heat, bringing the mixture to a rolling boil, stirring slowly but constantly until the temperature reaches 113 C/236 F (around 10 mins).
- Carefully pour the caramel into a glass bowl, stir in the salt. Add the thermometer and allow the caramel to cool to 99C/210F (this should take around 10–15 mins).
- Have your apples and baking tray ready and, working really quickly, submerge each apple into the caramel, twist, ensuring all but the top is covered and place on your baking tray.
- Continue til all the apples are done. You can then go back and tidy up the bottom of each apple: either press into shape or scrape off excess caramel if you so wish.
- If the temperature cools too much the caramel will slide straight off, so you may need to reheat and recool the remaining caramel to finish coating your fruit.
- Allow the coated apples to set (2–3 hours) before placing in cellophane bags; store in the fridge.
* Toffee apple sticks are a seasonal supermarket buy, or surf for confectionery or lolly sticks; skewers work, too.
If you want more bonfire party inspired recipes, we’ve got pumpkin soup, vegetable skewers, chicken & chorizo jambalaya and buttered bourbon apple cider in the November issue. On sale in newsagents now or you can buy a print copy here and download the digital version here.