Toffee crab apples

Toffee apples often only get half eaten because they’re too big. But crab apples are the perfect size. This recipe makes 12 toffee crab apples. 

Most importantly, make sure you have a variety that is edible. A lot of crab apples are ornamental only, so this is important to check. 

You can add toppings to your toffee crab apples. 

Edible varieties include

• Malus Evereste

• Malus Floribunda

• Malus Goldern Hornet

• Malus Hupehensis

Ingredients

12 good condition crab apples, washed, and remove black flower remnants on bottom of apples 
12 small kebab sticks 
200g sugar 
1 teaspoon cider or white vinegar 
1 teaspoon butter 
3 tablespoons water 
Red food colouring (optional) 

Method

Press kebab stick into the centre (core) of each apple. 

To make toffee, place all ingredients except apples in a pan and bring to the boil. Stir until sugar has dissolved. Then boil rapidly for 2-3 minutes, until a small blob dropped into a cup of cold water forms a soft ball. Don’t take your eye off as it burns easily. 

Remove from heat, tilt it to one side and then dip the apples in. Give them a slow spin to evenly coat in toffee, then place on a piece of greased baking paper on a tray. The toffee takes a minute or two to set.