Bonfire Night Recipe: Salted Caramel Toffee Apples

A twist on our bonfire night favourite, the salted caramel toffee apple. Marina Akonas from The Simple Things magazine has created this delicious recipe; sugary heaven for kids but a bit more grown-up for, well, grown-ups. Perfect bonfire night food for November 5th. Photography by Catherine Frawley at The Simple Things magazine

Before we begin: do you fancy having a go at even more delicious recipes? Our Christmas biscuits with the help of Honeywell Bakes are sure to get the festive period started with a touch of sparkle.


  • 10 apples
  • Toffee apple sticks (or lolly sticks)
  • 300g light brown sugar
  • 3 tbsp maple syrup
  • 6 tbsp golden syrup
  • 220g butter
  • 1 tsp vanilla extract
  • 1 heaped tsp flaked salt

(Makes 10)


  1. Wash apples, dry thoroughly, remove the stalks and replace with sticks. Place the apples in the fridge. Washing and chilling helps the sauce to stick – getting a caramel sauce to stick to the apples is a little more tricky than traditional toffee. You need a sugar thermometer and to work really quickly when dipping the apples.
  2. Line a baking tray with parchment. Into a large pan, add the sugar, maple syrup, golden syrup, butter and vanilla, and stir over a medium heat until the sugar has dissolved (around 15 mins).
  3. Add the thermometer, increase the heat, bringing the mixture to a rolling boil, stirring slowly but constantly until the temperature reaches 113 C/236 F (around 10 mins).
  4. Carefully pour the caramel into a glass bowl, stir in the salt. Add the thermometer and allow the caramel to cool to 99C/210F (around 10–15 mins).
  5. Have your apples and baking tray ready and working really quickly, submerge each apple into the caramel, twist, ensuring all but the top is covered and place on your baking tray.
  6. Continue till all the apples are done. You can then go back and tidy up the bottom of each apple: either press into shape or scrape off excess caramel if you so wish.
  7. If the temperature cools too much the caramel will slide straight off, so you may need to reheat and recool the remaining caramel to finish coating your fruit.
  8. Allow the coated apples to set (2–3 hours) before placing in cellophane bags; store in the fridge for up to 3 days.

1 Comment

  • Keri Jones

    28.10.2015 at 14:22 Reply

    Yum! Thank you for this! xx

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