The best crunchy, juicy autumn treat that everyone goes wild for. They look so pretty and take way less time than you think, for a really decadent party number or Bonfire night treat.
Place apples on a lined baking sheet and pierce lollipop sticks through the top about an inch so they are secure – place in fridge as you work, so they are cold and harden up the toffee as you dip later.
Ina small pan gently heat the rice syrup, coconut oil, coconut sugar and milk. Turn the heat up a little and whisk everything as it starts to bubble. Leave it gently bubbling for 10 minutes, occasionally stirring.
It will thicken up gradually, check with the back of a wooden spoon, when it coats it thickly you’re ready.
Remove from the heat, whisk in the salt and vanilla, and work quickly dunking the apples into the pan, swirling them through the toffee until coated.
(Dunk in sesame seeds or chopped nuts now if using.)
Keep twirling apples upright as it hardens, and then place on baking sheet, in fridge to harden.
Leave in fridge until ready.
- 6-8 Small apples (plus lolly sticks)
- ½ cup Rice Syrup
- ½ Cup Coconut Palm Sugar
- 2 tbsp Coconut Oil (or butter)
- 2 tbsp Milk (oat, rice, almond or regular)
- Pinch Sea Salt
- 1 tsp Vanilla extract
- Optional Sesame Seeds to cover