Toffee Apples

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Apples
  • 1lb Demerara sugar
  • 4oz butter
  • Scant ⅛ pint vinegar


    Use small crisp apples for these; spear them on wooden sticks about four inches long. Do not peel them, but wash them well and wipe them very dry. Put the butter and sugar into a heavy pan and stir over a low heat until the sugar has melted. Add the vinegar and boil the mixture quickly until it becomes dark brown and is brittle when a little is dropped into cold water. Put the apples ready with their sticks, and as soon as the toffee is ready, dip quickly into the toffee so they are completely coated. Twirl them in the air, and put them on a tin to set.