Toffee apples are a typical fall treat. This recipe has 5 ingredients.

I can almost taste the caramelized sugar and toasted sesame seeds, together with the delicious scent of apples, in my head as I prepare these tiny molten toffee balls.

With a crispy, toffee apple, you can’t go wrong! Dessert for a dinner party or a kid’s birthday can be as simple as following this recipe. Perfect for Halloween or Bonfire Night!

Peking Man’s usage of fire is credited with making Chinese cuisine 400,000 years old. The origins of Chinese food have been traced back to the Chinese Stone Age, according to various traditions. However, nowadays, Chinese food is the most popular in the world, a status it has held for centuries.
It’s easy to begin to wonder what all the fuss is about when it comes to Chinese food. One word sums it up: healthy. It has the virtues of being healthy, affordable, well-rounded, and delectable all at the same time. Chinese cuisine epitomizes the strong relationship between diet and health for body, mind, and spirit, and its popularity throughout the world cannot be denied. you may also alter to fit into our modern lifestyles. The ancient Taoist philosophy of Yin and Yang, in which balance and contrast are the keys, lies at the heart of our quest for harmony in our lives. Taste, texture, scent, and color all come together in perfect harmony in every Chinese meal. All six primary Chinese flavors—sweet, sour, pungent, hot, salty, and spicy—are seamlessly integrated into every meal.

Which kinds of apples should I use?

Jazz’s or Royal Gala apples can be utilized, as well as other sweet and ripe eating apples. Cooking apples results in too acidic and difficult-to-eat flesh.

To make TOFFEE APPLES you’ll need the following ingredients :

  • groundnut oil for deep-frying
  • 100g (¾ cup) self-raising flour
  • 4 apples of a firm variety, peeled, cored, and cut into 3cm (1¼in) cubes
  • 1 egg, beaten
  • 300ml (1¼ cups) water

To finish:

  • 1½ tbsp sesame seeds
  • 8 tbsp granulated sugar
  • 4 tbsp water

How to make TOFFEE APPLES?

  1. Heat enough oil to 170°C (340°F) in a wok or deep-sided pot to deep-fry the apple cubes.
  2. In a large bowl, mix the flour and beaten egg together. Then, slowly add enough water to make a batter that is between thin and thick.
  3. Dip each apple cube into the batter and carefully drop it into the oil. Fry for about 8–10 minutes, if needed in batches, until golden brown.
  4. Move to a wire rack or a plate with paper towels on it to drain.
  5. Stir the sugar and water in a hot wok over medium heat. After about 3 minutes, the sugar should start to turn brown. Add the apples and sesame seeds carefully. Mix well, taking care not to splash the molten sugar, and make sure each apple is completely covered. Move the apples to a wire rack and let them cool for 15 minutes.

The following are some of the most important sugar-working tips:

• Use sugar carefully. It may reach 194°C, so be careful with your fingers and naked flesh.
• Stir the mixture with a wooden spoon handle to dissolve the sugar.
• Avoid spilling mixture up the pan sides. If this happens, use a wet pastry brush to incorporate the sugar crystals.
• Heat sugar and water on low until sugar dissolves.
• Once the sugar has dissolved, start boiling. Before then, the mixture will crystallize. Sugar crystals attract and crystallize. If some are remaining after the mixture boils, they’ll contaminate it and attract dissolved sugar crystals, converting them back into crystals.
• Stop stirring when the mixture boils. Caramelize.

Don’t leave caramel unattended. Sugar burns rapidly, therefore you must constantly watch it to remove the mixture from the flame.
• When the mixture begins to color, remove it from the heat and slowly swirl it to reveal its actual color. If not, heat again.
• Speed is crucial when the caramel is ready (whilst also being cautious on splashing any). Before it hardens, apples must be dipped in caramel.


Using a candy thermometer, the hard-crack stage is 150 degrees Fahrenheit. Add 1 teaspoon of toffee to a glass of ice-cold water to see if the toffee has reached this stage. If the toffee sets firm right away, it’s done.

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