Niamh Shields burst onto the blogging scene in 2007 and has since snapped up countless accolades for her food writing by The Times, The Telegraph and The Stylist, to name a few. Niamh is passionate about cooking, and when she's not travelling the world collecting culinary tips, she's at home concocting new and interesting meals for friends and family, including her foody fledgling niece. Here, Niamh shares all her know-how for delicious and easy home-cooking.
Toffee apples for Halloween
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Toffee apples! Don’t they just screech Halloween? That and swishing around the Irish countryside in a contortion of refuse sacks, crafted by myself to signify a witch's costume. When I really made the effort I had backcombed huge hair sprayed blue to match. My sister, cousins and I would wail in three-part harmony at our neighbours' doors in the hope of some coins, fun size chocolate or the dreaded monkey nuts. We hated them so much (the monkey nuts that is).
Toffee apples have become a more recent symbol for me. We made them once as children – they’re really very easy – but it’s as an adult that I have come to enjoy making them more and more. They are receptive to flavours, but for this, I have stuck with the original and best. Simple, homemade pure butter toffee encasing a delicious apple on a stick. They’re also the perfect thing to give to visiting children on Halloween night.
I like to use small apples for these, especially tiny cox apples or similar sharp tasting ones that are lovely once you pierce the hard toffee. The contrast of sweet crisp toffee and juicy sharp apple is delightful. It never fails to please.
If using a small apple, then you can also use wooden kebab skewers as a stick, which are very easy to source. With its long stem, they are lovely arranged like flowers in a vase to give to kids or adult guests for Halloween celebrations.
This recipe will coat six apples comfortably, and you should have some leftover. I always have a heavily buttered greaseproof lined small tray on the side to pour the excess in. I sprinkle sea salt on top and in minutes I have lovely sea salted toffee.
These will keep for two to three days (although aim for two), wrapped in cellophane. It also makes them very pretty, and it’s worth doing anyway. It’s Halloween so I got orange and purple cellophane from my local art supplies shop. Clear would be good too of course.
It’s worth investing in a sugar or jam thermometer – in fact I would insist. It’s easier and more precise, and you are less likely to make mistakes like use it too early when it won’t harden or burn your toffee – which is very easy to do.
Ingredients
6 small cox apples or similar
6 wooden skewers or lollipop / ice pop sticks from a hobby shop
300g golden caster sugar
50ml golden syrup
25g butter
100ml water
A vase or jug, just smaller than the sticks so that the toffee can dry without affecting the lovely round shape
Method
- Rinse your apples in very hot water, to remove and wax that may be on them. Pierce each apple with a stick so that it looks like a lollipop. Dry thoroughly and leave to the side.
- Bring the sugar and water to a gentle boil over a medium heat. Add the golden syrup and butter.
- Gently bring to just over 140 degrees C using your jam thermometer – VERY carefully, as this is very hot and will burn severely. It’s fine if you are aware and take care, I promise. I have made over 20 this week. Try not to go over 145 as it goes very dark and thick. Turn off the heat.
- Roll each (dry) apple in the toffee coating thoroughly and spinning gently to remove any excess. Don’t keep them in the toffee too long as they will start to cook (I know as I have dcone this!)
- Leave to dry in your vase / jug. Expect some drips but you can snap these off so don’t worry. Ensure the temperature doesn’t go under 140 deg – you may need to heat it up between apples. Ensure the apples don’t touch as they dry or they will stick to each other.
- They will dry quite quickly, when cold and hard wrap in your cellophane and tie with a ribbon or some string if you are not going to use them immediately.
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