Healthy Homemade Toffee Apples
A simple, vegetarian Indian-style toffee apple recipe with a healthier twist — using natural sweeteners and easy steps for beginners.
Ingredients
Equipment
Method
- Wash the apples thoroughly and dry them well. Remove any waxy coating by rinsing under hot water and then pat dry. Insert a wooden stick into the base of each apple so it holds firmly.
- In a heavy-bottomed saucepan, combine coconut (or demerara) sugar, water and honey. Heat gently on medium and stir until sugar dissolves completely.
- Once sugar dissolves, add the vinegar (and cinnamon if using). Increase heat and bring the mixture to a boil. Without stirring further, let it bubble until it reaches hard-crack stage (~150 °C). If you don’t have a sugar thermometer, drop a little syrup into a bowl of cold water — if it hardens and breaks easily, it’s ready. :contentReference[oaicite:0]{index=0}
- Turn off the heat. Working carefully and quickly, hold an apple by its stick and dip it into the hot toffee. Rotate to coat evenly. Allow excess to drip off.
- Place the coated apple upright on a tray lined with parchment or butter-greased paper. Repeat with remaining apples. If toffee thickens too much, warm for a few seconds and continue. Let the apples cool and harden completely at room temperature before serving.
Notes
For a slightly healthier version, choose firm, slightly tart apples like Granny Smith or Fuji. Serve the toffee apples fresh for best crunch. Store in a cool, dry place in an airtight container — avoid refrigeration as it may make coating sticky.