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Blood Red Toffee Apples


  • 5 small apples, washed and dried
  • 5 wooden skewers
  • 500g white sugar
  • 125g softened butter
  • 2 tablespoons boiling water
  • 2 tablespoons white wine vinegar
  • ½ teaspoon red gel food colouring

Step 1

Mix the sugar, butter, vinegar and boiling water in a heavy based saucepan on a low heat.

Step 2

Add the food colouring and stir continuously over heat until all the sugar has dissolved.

Step 3

Once the sugar has dissolved, boil the mixture for 10 minutes. Do not stir!

Step 4

Test your toffee! Drop a bit of the mixture into a bowl of cold water. If it immediately hardens, it’s ready.

Step 5

Remove from the heat and let the bubbles disappear. Whilst waiting, pierce the apples halfway through with the wooden skewers.

Step 6

Pour the mixture into a warm mixing bowl (place it into a sink of warm/hot water for 5 minutes prior) and tilt to one side. Then, dip the apple into the toffee and twist gently until it is fully coated.

Step 7

Remove the apple, allowing any excess to drip back into the pan and immediately dip into ice cold water. Finally, place the apple down onto a sheet of baking paper to set. Enjoy the crunch!