Make these Bourbon butterscotch toffee apples, then check out our classic toffee apples, toffee apple cake and baked toffee apple cheesecake.


  • 8 small red apples
  • 250ml double cream
  • 25g butter
  • 125ml golden syrup
  • 300g caster sugar
  • 75ml bourbon or whisky
  • flavourless oil


  • STEP 1

    Most apples will have a very thin waxy coating which will stop the toffee sticking. To get rid of it, pour boiling water over the apples then use a dry tea towel to give them a good rub dry. Remove the stalks from the apples and stick in a lollipop stick or similar. (see cook’s notes below).

  • STEP 2

    Put all the remaining toffee ingredients in a large deep pan. It’s important the pan holds a lot more than the ingredients to stop it bubbling over. Heat gently, stirring until uniform in colour, liquid, and the sugar has dissolved. Turn up the heat and bring to the boil. Boil until the temperature reaches hard-crack stage on a sugar thermometer (145C).

  • STEP 3

    Take off the heat and dip and roll the apples around in the toffee, coating until you have a thin shell. Let the excess drip away, then put on a lightly oiled non-stick baking tray to set.

You’ll need a sugar thermometer to make proper toffee and butterscotch.

If you want to use twigs, as we have done, make sure your twigs are from a non-poisonous species of tree. Give them a good scrub, dry well and wrap the ends in foil before piercing – it’s easier to make a little hole in the apple first. If you’re making a non-alcoholic version for children, it’s not advisable to give them twigs in case they chew them.

Discover more of our apple recipes here...

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