Around this time of year, when I’ve got The Monster Mash on replay and I’m choreographing my Halloween dance (which who am I kidding always looks a bit like this,) I crave toffee apples like a zombie craves brains. Sainbury’s recipes for toffee and caramel apples are sure to make a tasty addition to any seasonal celebration.
Toffee Apples 
These crunchy, decorated toffee apples are a must for Halloween and Bonfire Night.
Serves: 10
Preparation time: 10 Minutes
Cooking time: 12-15 Minutes
Cooling Time: 15 minutes
Nutrition per serving: 270 cals, 3.5g fat, of which 2.1g saturated fat, 56.5g added sugar, 0.125g salt
10 wooden skewers (or lolly sticks)
You Will Need:
10 Golden Delicious apples by Sainsbury’s, scrubbed
350g Sainsbury’s Fairtrade light soft brown sugar
2 teaspoon white wine vinegar
35g unsalted English butter by Sainsbury’s
2 tablespoon Sainsbury’s golden syrup
2 tablespoon sprinkles by Sainsbury’s, to decorate
2 tablespoon Sainsbury’s sugar stars, to decorate
20g ginger snap biscuits by Sainsbury’s, crushed, to decorate
Method:
- Insert a wooden skewer or lolly stick into the stalk end of each apple. Line a large baking tray with baking parchment.
- Put the sugar in a heavy-based pan with 120ml cold water and heat gently, stirring until it dissolves.
- Bring to the boil and add the vinegar, butter and golden syrup. Boil gently for 12 minutes, until it has reached the soft-crack stage (138°C on a sugar thermometer, or the point at which a little of the mixture, dropped into cold water, forms threads that bend slightly before breaking).
- Dip the apples in the toffee, turning to coat. Working quickly, add sprinkles, stars or biscuit crumbs to each apple (this is a great activity for children).
- Leave to set on the baking parchment for 15 minutes.
Caramel toffee apples 
A childhood favourite that’s a must for Halloween. Use a crunchy British apple like a Braeburn.
Serves: Makes 10
Preparation time: 10 Minutes
Cooking time: 10 Minutes
Cooling Time: 15 minutes
Nutrition per serving: 311 cals, 4.3g fat, of which 2.7g saturated fat, 66.5g added sugar, 0.125g salt
10 lolly sticks
10 British Braeburn apples, scrubbed to remove wax residue, and stalks removed
500g light soft brown sugar
1 tablespoon Sainsbury’s white wine vinegar
50g unsalted butter
3 tablespoons Sainsbury’s golden syrup
3-4 tablespoons hundreds and thousands, to decorate
Method:
Push a lolly stick into the stalk end of each apple.
Put the sugar in a heavy based pan with 120ml water. Heat gently, stirring until the sugar dissolves. Bring to the boil, without stirring, then add the vinegar, butter and syrup.
Boil for about 12 minutes, until it’s at the soft crack stage (138°C on a sugar thermometer, or test a little in cold water: it should form threads that bend a little before breaking).
Dip the apples in the hot caramel, turning to coat, then sprinkle with the hundreds and thousands. Place on a grease-proof paper lined tray and leave to set for about 15 minutes.
Cook’s tip: Please take care when making the caramel as this will be extremely hot.
Still hungry? Check out these other Sainsbury’s recipes: