Mini Toffee Apples

This is a brilliant recipe for Bonfire Night and so simple. Simply use a melon baller to make apple balls and cook gently for a couple of minutes in butter on a cooking tray.


  • 2 Braeburn type apples - firm variety, good for cooking as they won’t break down during cooking

  • 3 tbsp of soft brown sugar

  • Butter

  • Dash of water

Let’s Cook

Using a melon “baller” use this to make balls of apples: or cut the apples into equal-sized cubes (2cmx2cm).

Put a good knob of butter onto the cooking tray and allow it to melt and heat up - don’t allow it to burn, add the apples and stir around in the butter.

After a couple of minutes pull the apples away from the direct heat, and add the 3 tablespoons of soft brown sugar, stir it around in the butter then add a couple of tablespoons of water and stir gently. This will help to dissolve the sugar.

When the sugar has dissolved, bring the in the apples and stir to coat.

The next stage is gauging when the sugar syrup is at the correct temperature to create the toffee effect on the apples. (If you have a thermometer the temperature you need is around 121 - 132 degrees celsius)

When you think they are ready, remove them from the tray and put them into a serving dish, placing some cocktail sticks into the apples for serving. Allow them to cool slightly as this will be very hot.


Be very careful when working with sugar during the cooking process as it gets very hot and can burn easily.


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