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  • Toffee Apples

    6 November 2020

    Makes 8

    Prep Time – 30 minutes 


    • 8 x Pink Lady or Granny Smith apples
    • 400g golden caster sugar
    • 1 tsp white wine vinegar
    • 4 tbsp golden syrup


    • Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick.
    • Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
    • Lay out a sheet of baking parchment and place the apples on this, close to your stovetop.
    • Tip the sugar into a pan along with 100ml water and set over a medium heat.
    • Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150ºC or ‘hard crack’ stage.
    • Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.
    • You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous.
    • Leave the toffee to cool and set before eating.
    • Can be made up to 2 days in advance, stored in a dry place.

    We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys

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