Caramel Toffee Apples

Submitted by Karen Stuckings

Caramel Toffee Apples

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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours


  • 15-20 Small apples washed in warm water and dried to remove wax (I like to use granny smith for tartness but you can use any apples you wish)
  • Sticks for apples
  • 2 cups of brown sugar, firmly packed
  • 1 jar of glucose syrup (500 gm)
  • 1 tin of sweetened condensed milk
  • 250 gm cubed butter
  • 1 tsp vanilla essence
  • 125 gm pkt crushed walnuts (optional) or any decoration you wish


  • Place sticks into the middle of your apples and place in fridge, the colder the apple the better to help set quickly.
  • Place sugar, glucose syrup, condensed milk and butter into your slow cooker and stir well.
  • Place tea towel and lid on and cook on high
  • You will need the tea towel to stop condensation dripping into your caramel and you need the lid on to help get your caramel to the right temperature.
  • Stir every 10-15 minutes.
  • Continue this until your caramel reaches 120 Celsius or hard ball stage, this is when a small amount dropped into a glass of cold water forms a ball.
  • Add your vanilla essence and mix well.
  • Take apple, I like to dry it again, and coat in caramel.
  • Remove excess from bottom but not too much and dip into nuts.
  • Place on a greased lined tray to set.


  • If you forget to stir often a crust forms around the edge but do not panic, just stir well and it will melt back in.
  • Butter will sometimes separate but just stir and as it cooks it will mix in
  • Make sure your apples are cleaned to remove wax or the caramel won't stick
  • Make sure your apples are dry or air bubbles form
  • Any left over caramel, place in a greased lined tray to set and then cut into squares with a sharp knife for a nice fudge

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