Toffee apples recipe: try this sweet treat for Bonfire Night and beyond

A classic treat for autumn or Bonfire Night, this toffee apples recipe is a winner for kids and adults alike

Toffee apples recipe
(Image credit: Future)

A good toffee apples recipe is always a winner for Bonfire Night celebrations and beyond. Kids will love to have a go at making them with you, and the whole family can enjoy tucking into them as you watch the fireworks in the garden. 

Whether you've got plenty of apples left over from your autumn harvest and want to put them to good use, or simply like the idea of indulging the kids with a homemade treat, this quick and easy recipe is sure to be a hit. Most of the ingredients you'll need are store cupboard regulars, so chances are you won't even need to make a visit to the shops to make this. You can even use twigs rather than lolly sticks for the toffee apple sticks, so simply grab those secateurs and snip off a few from the garden. 

The below recipe makes 10 toffee apples, so more than enough for the whole family to enjoy. Where possible, we do suggest using a sugar thermometer for toffee recipes as they ensure a perfect result every time.

Once you've made them, gather round the fire pit in the garden, light the sparklers and enjoy the the crunchy taste of these delicious favourites. For more alfresco recipes for Bonfire Night, take a look at our guide to the best BBQ recipes and make your garden celebrations the best (and tastiest) ones yet. 

Toffee apples recipe

toffee apples recipe

(Image credit: Future)


  • 10 Granny Smith apples (or apples of your choice)
  • 800g (1lb 12oz) golden caster sugar
  • ½ a tube of extra-strong black food colouring (we used Dr Oetker). This can be optional if you don't have any in your store cupboard
  • 2 tsp vinegar (white wine or cider vinegar)
  • 8 tbsp golden syrup


1. Place the apples in a bowl of boiling water to remove the waxy coating. Dry thoroughly and remove the stalks. Push a wooden lolly stick or clean twig through the stalk hole, halfway into the core of the apple.

2. Put 100ml (3½fl oz) water in a small pan with the sugar and the food colouring over a medium heat. Allow the sugar to dissolve, then add the vinegar and golden syrup. Insert a sugar thermometer into the pan and heat until it reaches 150˚C. 

3. While the sugar is still hot, tilt the pan and dip and twist the apples in the toffee mixture, one at a time. Place on a greased baking sheet with space between them, and leave to cool before serving. 

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Beth's first journalism job was working for Real Homes magazine more than 18 years ago. It cemented her love of all things homes- and garden-related and she's never looked back since. She's worked for  and contributed to a number of leading magazines in the UK, including Ideal Home magazine, Period Living magazine, Grand Designs magazine and Good Homes magazine amongst others, before returning to Real Homes magazine as editor. Now the editor of, Beth's attention is firmly outdoors, and she's constantly inspired by how people make use of their outdoor space. 

Her own garden is a really important part of her family's home, and they were lucky enough to inherit a space with lots of lovely mature planting when they bought their 1930s property. 

Since then, they've built several raised beds for a veg patch, increased the size of the flowerbeds to find room for yet more of her favourite David Austin roses and her husband's collection of hostas, created an outdoor living room complete with comfy sofas and festoon lights, and not forgetting the biggest challenge of all – trying to fit in the ever changing assortment of trampolines, climbing frames and outdoor toys that are inevitable when you have two young kids!