If your sugar crystallises, it will be impossible to use like toffee and have a grainy texture instead of a clear, smooth, crunchy texture.īut all is not lost. You’ll see it in the form of crusty bits on top of the bubbles in the syrup as it’s boiling. Any miniscule bit of grease or a grain of sugar, can cause your whole batch to crystallise which is when the sugar starts reverting from a syrup, back into it’s crystal state. What is crystallisation in toffee making?Ĭooking sugar into a toffee or caramel is definitely a science. To do the 2 colours, you will need to move a little more quickly so the toffee doesn’t cool too much as you can’t reheat it – the colouring will cause it to seize over heat. If you want to do a batch with some red and some black like I did with my black Halloween toffee apples, dip the red ones first, then add some black food colouring and dip the remainder. Not even 20 minutes after dipping the toffee will already be cool and hard. The toffee will set very quickly from here. Hold the apple above the toffee to let excess drip off for 15-20 seconds, then place it back on your lined tray. Dip the apples: Holding the apples by the skewer, hold the saucepan on an angle, then dip and roll the apples in the toffee (photo 4).Colour the toffee: Take the saucepan off the heat and add a few drops of food colouring (photo 3).Stir over low heat until the sugar dissolves, then bring it to a boil until it hits a temperature of 150C – it’ll be golden in colour (photo 2). Make the toffee: Combine the sugar, water, glucose and vinegar in a large heavy-based saucepan.Place them on a baking tray lined with paper (photo 1). You can use a hammer if you need to, to bash it all the way down. Remove the stalks, then press a skewer straight down the centre. Prep the apples: Wash and dry the apples well.
Candy apple vs caramel apple full#
See the recipe card below for the full recipe details. Also please be careful, as boiling sugar gets very hot. With just 4 steps, toffee apples are pretty simple to make but, you will need to take some precautions to make sure the toffee turns out perfectly smooth and crunchy. A candy thermometer– I’ll give tips below on how you can make it without one but It’s definitely easier with.Popsicle sticks or thick wooden skewers.Heavy based saucepan– stainless steel best and definitely not a non-stick pan.You could use any colour you like though and even theme them for a party! I also used black here to create some spooky Halloween candy apples. Colouring: Use a good quality red food colouring and you may need to add quite a bit to get a deep red colour.Vinegar: Vinegar has a similar role to the glucose, lowering the risk of crystallisation by adding a little acid to the mix.Liquid glucose (or light corn syrup): Glucose or light corn syrup are both invert syrups and will assist in preventing crystallisation.
It dissolves quicker than granulated making the process quicker.
Their slightly tart edge goes beautifully with the super sweet coating and they’re a good crisp apple.
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