How To Make Homemade Toffee Apples (Plastic-Free)

homemade toffee apples

This year, why not make your own toffee apples for this bonfire night, instead of buying them from the shops wrapped in un-recyclable crinkly clear plastic? They’re easy to make, and you can customise them with chopped nuts or sprinkles. Toffee apples are as synonymous with bonfire night as pumpkins are with Halloween, and whilst sugar or honey have been used to preserve fruit for many centuries, encasing apples in an amber coating of hardened sugar as a treat first became popular at the start of the last century. Whilst making toffee apples at home is often touted as a fun family activity, the reality is that you need to get the sugar VERY hot (around 150 Celsius), so toffee apples are perhaps best made for your children after they’ve gone to bed, rather than with your children. If you want to surprise your kids on bonfire night and also keep those plastic wrappers out of your bin, then here’s how to turn your FruutBox apples into toffee apples.

making toffee apples


6 apples
6 wooden sticks, skewers or lolly sticks
300 g golden caster sugar
3 tbsp golden sugar
75ml water
Toppings (chopped nuts or sprinkles) – optional


All apples (unless you’re sourcing them from a tree in your own garden) have a thin coating of edible wax on them that must be removed in order for the toffee to stick. So the first thing that you need to do is put your apples in a large bowl and pour boiling water over them. Leave for a minute then pour off and dry your apples with kitchen paper.

Twist off any stalks and poke a stick into each apple where the stalk would have been.

Line a baking tray with baking parchment or greaseproof paper.

Put the sugar, water, and syrup in to a pan and swirl to combine but don’t stir it (the sugar can crystallise) then heat gently until the sugar dissolves. If you have a sugar thermometer then put it in the pan and turn up the heat and boil the sugar syrup until it reaches 140 Celsius. This is known as the “hard crack” stage. If you don’t have a sugar thermometer then you can test if you have reached hard crack stage by using a spoon to drop some of the sugar mix into a bowl of cold water. If it hardens instantly and is brittle enough to crack then it’s reached the right temperature – if it is still a bit squidgy then it’s not yet hot enough.

You need to work quickly for the next stage, so line up your apples on the baking tray, and have any toppings set out in bowls. Remove the pan from the heat and dip each apple in to the pan in turn, twisting each one so that they are evenly coated. Let the excess drip off, then sprinkle over your toppings (doing so over a large chopping board minimises mess) and set them down, stick pointing up, on the baking tray to cool. Be sure to sprinkle toppings over your toffee apples rather than dipping them in the bowl to coat them, in case they set and you end up with all the toppings stuck to one apple! If the toffee mix gets too stiff then you can reheat it again. As you use up the toffee mix you may need to tilt the pan to allow you to dip the last few apples.

Leave to cool completely before handing out to your excited children on bonfire night.

Add more apples to your FruutBox order here.

child holding up homemade toffee apple