Toffee Apples Too Chewy

by Ryan
(New York)

Toffee Apples

Toffee Apples

Problem: Toffee Apples Too Chewy

I have made several attempts at making toffee apples. The recipes are more or less the same - sugar water and a touch of vinegar, and then wait for the hard crack stage.

I must be doing something wrong. The coating turns out too chewy and too sticky. Although the coating does harden, it is also very very sticky and it's almost impossible to get it out of your teeth. When you do, you pray that a filling hasn't come out with it.

Please help! I want the toffee apple coating to be really hard and crack and not so, so sticky.


Hi Ryan,

Sorry to hear you're having such a tough time getting your toffee apples to turn out just the way you like. Toffee apples too chewy and sticky to really enjoy are no fun! I'm glad you're not giving up, though, because candy apples are such a great treat.

Once you get the hang of it, you'll find it's not too hard after all and you'll probably end up making them often! :)

First of all, I have to admit that I've always found toffee apples to be a bit hard on the teeth and a threat to my fillings. Doesn't matter if they are done correctly or not, they can be dangerous.

Having said that, you're right in thinking that you don't want your toffee apples too chewy or sticky to begin with. The candy should be more brittle and not so sticky to the touch.

My first question to you would be, are you using a candy thermometer to get the candy syrup to the right temperature? If so, what temperature are you aiming for and have you tested the thermometer to be sure it's accurate?

You want to bring the candy syrup at least up
to 290 degrees F., but for that snappier crack that you're looking for, you'd be better off bringing it to 300 degrees F.

If it's a humid day, you'll need to bring it up to an even higher temp, probably 2 degrees more to compensate for the moisture in the air.

A lot of toffee apple recipes call for some glucose syrup or corn syrup in the mixture, too. A typical recipe/ratio for toffee candy apples would be...

  • 4 cups of sugar
  • 1 teaspoon of white vinegar
  • 1 cup of water
  • 1/3 cup of corn syrup or glucose syrup
  • 1 teaspoon of red food coloring

  1. Combine everything (except the food coloring) in a heavy saucepan and heat over medium heat until you get the temperature up to 300 degrees F.

  2. You may need to use a pastry brush and some warm water to wash down the sides of the pan occasionally to keep the sugar that splashes up from causing crystals to form.

  3. Once you reach the right temp, quickly remove it from the heat, stir in your food coloring and start dipping your well washed and dried apples, twirling the apples to get a good coating.

  4. Another tip that I found quite helpful was to dip the coated toffee apples in a jug of cold water before placing them on an oiled or lined tray to set. This keeps the toffee from running all over the place and keeps more of it on the apple. :)

Also, don't refrigerate the toffee apples once you've made them. You'll definitely end up with toffee apples too chewy and too sticky because of the moisture in the fridge. Room temperature is fine!

I hope this helps and that you're next batch of toffee apples will be perfect! Do let us know how they turn out.


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