Toffee apples

  • Prep: 10m
  • Cook: 10m
  • Serves: 4

A delicious post-fireworks treat for Bonfire Night, we love these organic toffee apples.


  1. Line a tray with greaseproof paper.
  2. Skewer the apples – till the skewer reaches half way to the centre. Remove the stem beforehand, if you like.
  3. Place a saucepan over high heat. Add the sugar, water and spices. Simmer till sugar has fully dissolved.
  4. Add the vinegar and butter and cook for 7-10 mins, till the toffee bubbles up, thickens and darkens a bit. Stir constantly and adjust heat as needed – lower if it bubbles too much, crank it up if it simmers too slowly.
  5. Check the toffee is ready. Add a trickle of cold water. If it firms up immediately, it’s ready.
  6. Coat apples generously, swirling them through the mix.
  7. Place on a tray to cool and thoroughly set.
  8. If you want to store them, wrap loosely in lightly oiled grease-proof paper and tie it up with some string.


All to be sourced organic where possible

  • 4 apples
  • 225g demerara sugar
  • 110ml water
  • 2cm slice of peeled ginger root (optional)
  • 1 cinnamon stick (optional)
  • 3 cloves (optional)
  • 1tsp cider vinegar
  • 25g butter or sunflower spread
  • 4 wooden skewers

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