Annabel Karmel’s toffee apples

A delicious sticky treat for your tot

  • 450g demerara sugar
  • 50g butter
  • 1 tbsp golden syrup
  • 150ml water
  • 8 to 10 small apples, washed and dried
  • 8 to 10 washed wooden sticks


  • Step 1

    Put the sugar, butter, syrup and water in a heavy saucepan. Heat gently, stirring, until the sugar dissolves. Boil without stirring until the temperature reaches 143˚C on a sugar thermometer.

  • Step 2

    Push thick wooden sticks into the apples. Dip them carefully into the hot toffee mixture, swirling them around and allowing the excess to drip off.

  • Step 3

    Leave to set on wax paper or greased foil.

Taken from Complete Party Planner, Ebury Press

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