Candy Apples Recipe | BBC Good Food

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• Candy apples

Candy apples

• Lulu Grimes

Save recipeServes 8EasyPrep: 20 minsCook: 15 minsA star rating of 4.3 out of 5.11 ratingsRateloading...

Serve these easy candy apples at a summer fête, on Bonfire Night, Halloween at a kids' birthday party. Experiment with fun and vibrant colours

Dairy-freeEgg-freeGluten-freeVeganVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Cheesy stuffed baked potatoes

A star rating of 4.9 out of 5.67 ratings

Level up your spud with a cheesy fondue topping. This comforting dish of potatoes topped with cheese, bacon and cream is inspired by a classic recipe from the French Alps

Bonfire toffee

A star rating of 4 out of 5.19 ratings

Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks

Cheesy bonfire bread

A star rating of 4.4 out of 5.20 ratings

Best eaten fresh, this savoury bread can also be made ahead and frozen – perfect for Bonfire Night

Ingredients

Nutrition

• 8 red apples
• 400g caster sugar
• 1 tsp lemon juice
• 4 tbsp golden syrup
• a few drops red food colouring (optional)

You will also need

• 8 sticks chopsticks or lolly sticks

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Nutrition: Per serving

• kcal284
• fat0glow
• saturates0g
• carbs69g
• sugars69g
• fibre1g
• protein1g
• salt0.1g

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Method

• step 1

  Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)

• step 2

  Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.

• step 3

  Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and simmer the mixture (be careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.

• step 4

  Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

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A star rating of 4.3 out of 5.11 ratingsAdAd

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