Toffee Apples complete our trinity of essential Bonfire Night foods.
According to Dorothy Hartley in Food in England, toffee apples would have been (understandably) expensive before we started importing large quantities of plantation sugar. “Probably small windfall apples dipped in a toffee of honey and beeswax bedabbled the fairs of St. Batholomew even before sugar, as we know it, came into use,” she writes.
Now, however, they’re a staple of northern bonfire nights. A good toffee apple is dangerously sweet, gives a good crack when you bite into it and will probably leave shards of toffee around your face. The (non-traditional) ginger in these gives a fun little extra hint of flavour too, but you could easily leave it out.
Do make sure you keep stirring the toffee. I had one test batch that came out looking beautiful but, alas, had to get chucked in the bin thanks to a distinctive and unwelcome note of burnt sugar.
Similarly, these are good fun to do with the kids, but supervise them at all times as the toffee gets really (really!) hot.