Cinder Toffee Apples
Cinder Toffee holds fond memories of Bonfire Night for me. I remember standing at the local bonfire with my parents and sharing a bag of cinder toffee with my Mum; it’s her favourite. If you’ve not heard of cinder toffee, it’s also known as honeycomb, sponge toffee or hokey pokey… Yep, I thought you would have heard of it.
So when Hilltop Honey approached me asking to create a recipe for Bonfire Night with their Honey I couldn’t think of anything better to cover an apple in. Combining my childhood memories with this classic delicacy was a bit of an experiment and boy did it work!
Not only is this a sweet treat but the rich flavour of honey is highlighted in the toffee. The apple stays crisp and compliments the cinder toffee with it’s sharp sour juice. If you’d like to give these a go, the recipe is below.
|265g||White Granulated Sugar|
|1tbsp||Baking Soda, sifted|
- First, prepare your apples. To do this you will need to insert a lollypop stick into the top of your apples making sure they are on securely.
- Pop your apples in the freezer whilst you make the honeycomb. This will help the honeycomb stick to the apple when coated.
- I know some people don’t like sifting ingredients but sifting the baking soda is really important. Be sure to do that before you start the next step.
- Gather all of your ingredients and supplies because this recipe goes very quickly.
- Line a baking sheet with parchment and have it nearby. A silicon spatula also comes in handy with this recipe.
- In a large pot, pour in the sugar and honey. Heat the sugar mixture for about 5 minutes, stirring it with a silicon spatula to ensure even caramelisation. During this time it’ll turn an autumn-like brown.
- Grab your apples out of the freezer, you’ll need them very soon!
- Remove your honey mixture from the heat and then immediately add the baking soda. The mixture will foam up quite a bit, continue stirring until the baking soda completely dissolves.
- Quickly dip each apple in the honeycomb mixture and place onto a sheet of parchment.
- Allow it to cool completely before touching it, about 2 minutes.