Pretty Pastel Toffee Apples

Pretty Pastel Toffee Apple Recipe

Who didn’t enjoy toffee apples as a child? They are the reason you were more than happy to go grocery shopping at the local fruit shop with your folks. We love this modern pretty pastel spin on the good ol’ toffee apple recipe.

Makes: 12

Prep + Cooking Time: 50 minutes (+ standing)


12 small apples (1.2kg)
12 wooden sticks
4 cups (880g) caster (superfine) sugar
1 cup (250ml) water
2 x 453g (14½-ounce) tubs creamy delux vanilla frosting
green and pink food colouring


Wash and dry apples. Push wooden sticks halfway down into core. Line a large oven tray with baking paper.

Place sugar and the water in a medium saucepan over medium-high heat; stir until sugar dissolves. Brush sugar crystals from side of pan with a pastry brush dipped in hot water. Bring to the boil. Reduce heat to medium; boil toffee, uncovered, for 15 minutes or until it reaches 150°C/300°F (hard crack stage) on a sugar (candy) thermometer. (To test without a thermometer, drop a teaspoon of syrup into a glass of cold water; it will form threads that are brittle and break easily).

Remove toffee from heat. Holding sticks, dip apples into toffee swirling to coat. Place on tray for 10 minutes or until set.

Spoon each tub of frosting into separate microwave-safe bowls. Microwave each bowl on HIGH (100%) in 30-second bursts, stirring, until softened to the consistency of thickened cream. Tint one portion pale green and the other portion pale pink.

Holding toffee apples by the sticks, dip into frosting, allowing excess to drip off.

Place on tray to set.

Tip: Recipe is best made on day of serving. Store in an airtight container at room temperature.

The Australian Women’s Weekly SWEET cookbookThis recipe is an edited extract that features in The Australian Women’s Weekly SWEET cookbook, published by AWW Cookbooks, $49.99, available now in all good bookstores and online.





Guest Contributor