---
title: "Classic UK Toffee Apples Recipe for Bonfire Night"
description: "Make classic UK toffee apples for Bonfire Night with this easy step by step recipe. Crispy sweet coating every time with simple tips that really work."
url: https://dailyrecipesworld.com/desserts/toffee-apples-recipe-bonfire-night-uk/
type: recipe
category: "Desserts"
published: 2026-09-22
updated: 2026-09-22
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/classic-uk-toffee-apples-recipe-for-bonfire-night-1430.webp
---

# Classic UK Toffee Apples Recipe for Bonfire Night

These classic UK toffee apples are everything Bonfire Night should taste like, crispy sweet coating and a tart apple underneath. Make them at home this November 5th and they will be the highlight of the evening.

- **Prep time:** 15 mins
- **Cook time:** 20 mins
- **Serves:** 6 servings

## Ingredients

- 6 small eating apples, such as Granny Smith or Cox
- 6 wooden lolly sticks or wooden skewers
- 400g caster sugar
- 4 tablespoons golden syrup
- 150ml water
- 1 teaspoon white wine vinegar
- half a teaspoon red food colouring (optional)

## Method

1. **Prepare the apples.** Wash the apples thoroughly in hot water to remove any waxy coating, then dry them completely with a clean cloth. Push a wooden lolly stick firmly into the core of each apple through the stalk end. Place the apples on a plate and put them in the fridge for at least 30 minutes.
2. **Set up your station.** Line a large baking tray with non-stick baking paper and set it near the hob. Have your cold apples on sticks ready and within arm's reach before you start the toffee.
3. **Make the toffee.** Put the caster sugar, golden syrup, water and white wine vinegar into a deep medium saucepan. Heat gently over a low heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil yet at this stage.
4. **Boil to hard crack stage.** Once the sugar has dissolved, turn the heat up to medium high and bring the mixture to a boil. Do not stir from this point. Clip your sugar thermometer to the side of the pan and boil until the temperature reaches 150C to 155C, which is the hard crack stage. This takes around 10 to 15 minutes. If using food colouring, stir it in now.
5. **Dip the apples.** Remove the pan from the heat. Working quickly and carefully, tilt the pan slightly and dip each apple into the toffee, turning it to coat evenly. Let any excess toffee drip back into the pan for a couple of seconds, then place the apple upright on the lined baking tray.
6. **Leave to set.** Leave the toffee apples to cool and set completely at room temperature for about 15 to 20 minutes. Do not move them to the fridge as the humidity will make the toffee go sticky. Once the toffee is fully hardened, they are ready to eat.