Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Bill Granger's Toffee Apples 2010

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Bill Granger's Toffee Apples 2010

    You’ll need some lolly sticks, chopsticks or wooden skewers to make these look like the real McCoy.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 100g light brown muscovado sugar
    • 100g butter
    • 2 x 397g cans condensed milk
    • 3 tbsp vanilla extract
    • 1½ tsp sea salt
    • 6 small red apples, such as royal gala


    1. Heat the sugar and butter together in a heavy-based pan, allowing the sugar to dissolve and the butter to melt. Add the condensed milk, vanilla and salt; slowly bring to the boil, stirring constantly. Cook for 10–15 minutes or until thick. Leave to cool a little.
    2. Meanwhile, sit the apples in a large bowl of boiling water for 3–5 minutes to get rid of any wax. Line a baking tray with buttered foil.
    3. Dry and polish the apples. Push a chopstick, lollipop stick or wooden skewer into the base of each apple. Dip the apples into the cooled caramel, dunking and twisting until well covered. Place on tray and allow to set.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars