Spicy Decorated Candy Apples
Wash the apples well in hot water to remove the waxy coating and help the caramel to stick
Dry them thoroughly and twist off any stalks
Push a skewer or stick into the stalk end of each apple
Place the apples on parchment paper on a baking tray, close to your stovetop
Add the sugar and cordial to a pan and set over a medium heat
Cook for 5 mins until the sugar dissolves, and then stir in the TABASCO® Habanero Sauce and syrup to form the toffee
Using a sugar thermometer in the pan, boil to 300°F or 'hard crack' stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it
Working quickly and carefully, dip and twist each apple in the hot toffee until covered. Let any excess drip away, and then quickly dip into your toppings of choice, so that they stick to the toffee
If the toffee starts to harden in the pan, bring to the heat again to melt
Place the finished apples on the baking parchment to harden and cool before eating
The toffee apples can be made up to 2 days in advance, stored in a dry place
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You will need:
Our hottest sauce. A fruity, jamaican style blend.
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