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Sous Vide Candied Toffee Apple - Recipe by sousvidetools.com

Candied Toffee Apple

Candied Toffee Apple Fruits
  • COOK TIME: 5 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 100g Soft rown Sugar
  • 50ml Honey
  • 200ml Dry White Wine
  • 4 Granny Smith Apples, peeled and cored



Stage 1

  1. Preheat your water bath to 70 degrees
  2. Melt the sugar and honey in a pan until completely dissolved to a caramel. Keep an eye on it so it doesn’t burn
  3. Add the white wine to stop the caramel from cooking
  4. At this stage the caramel will go hard and sticky – turn the heat down until you have a smooth caramel and allow it to cool

Stage 2

  1. Peel, core and cut the apples into 8 segments
  2. Place the apples in a pouch along with the cooled caramel and vac-seal. If you have an external vacuum sealer be vigilant that the caramel does not creep up the bag into the seal. If you see the caramel starting to be sucked towards the machine stop the process imediately. If in doubt, use a zip-lock bag instead
  3. Put the pouch into your water bath for 5 hours
  4. Keep checking the bath to make sure the water is covering the pouch
  5. You can keep the pouch in the fridge for up to 5 days

Chef’s Tip –

You can candy apple using maple syrup or golden syrup depending on flavours required.

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