Who can resist a crunchy apple coated in smooth creamy toffee. A real treat on Halloween.

Kirstie Allsopp has introduced us to the many uses of Carnation Condensed Milk (her Chocolate Florentines are a staple at the GWG) so with Halloween approaching, why not try this all-time favourite. Do be careful when making as the toffee gets very hot. This recipe serves 6.


6 eating apples
115g butter
100g golden syrup
200g light brown soft sugar
200g Carnation Condensed Milk

You will also need:
6 chopsticks or lollysticks
1 tray lined with baking parchment


1. Dunk the apples in boiling water for 30 seconds, remove with a slotted spoon, cool slightly before wiping with kitchen paper to remove any wax.

2. Insert the sticks into the apples near the core.

3. Melt the remaining ingredients in a large pan over a low heat, stirring occasionally. Bring to the boil for about 15-20 minutes stirring frequently – if you have a sugar or food thermometer the temperature you need is about 130°C! IT IS VERY HOT SO BE CAREFUL! It will be quite a deep brown caramel colour. You can test that its ready by dropping a small amount into a bowl of cold water – if it forms a hard ball then it’s ready (see tip).

4. Remove from the heat, and very carefully take each apple and roll in the toffee to coat completely – it helps to tilt the pan as you roll the apples. Leave to set on the parchment until hard.

If your caramel doesn’t set hard on the apples – the toffee didn’t get hot enough. It still makes a lovely chewy caramel anyway!

For more recipes using Carnation Condensed Milk, visit www.carnation.co.uk.

October 2012