HALLOWEEN: Toffee Apple Martini (Caramel Apple Martini) | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures HALLOWEEN: Toffee Apple Martini (Caramel Apple Martini) | The Nibble Webzine Of Food Adventures
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HALLOWEEN: Toffee Apple Martini (Caramel Apple Martini)

For those too sophisticated for a toffee
apple: a toffee apple Martini. Photo courtesy
  Forget about all those ersatz “witch’s brew,” “black cat” and other Halloween cocktails. Here’s a “real” Halloween cocktail: the Toffee Apple Martini. The recipe was developed by Belvedere Vodka.

By the way, today is National Caramel Apple Day, a perfect day to make this cocktail. If you want to make actual caramel apples, here’s the recipe.


Ingredients For 1 Drink

  • 2 ounces Belvedere Citrus or other citrus vodka
  • 3 ounces pressed apple juice
  • ½ ounce lemon juice
  • ½ ounce home made toffee syrup (recipe below)
  • Garnish: apple slice or caramel apple slice


    1. SHAKE all ingredients with ice and strain into a chilled Martini glass.

    2. GARNISH with an apple slice.




  • 1/2 cup toffee, broken into chips
  • 1/2 cup warm water

    1. PLACE a handful of toffee in the bottom of a saucepan and add half a cup of warm water.

    2. COOK over a gentle heat, stirring until the toffee is dissolved. Allow to cool.



    Candy apples have a hard, bright red coating, made from sugar or corn syrup, water, cinnamon and red food coloring.

    Caramel apples
    are coated with melted caramel candies, which create a soft, slightly sticky coating.

    Caramel apples are the same as toffee apples; the former term is more popular in the U.S., the latter in the U.K. However, caramel candy is different from toffee candy, and the term “toffee apple,” while prevalent, is not accurate.

    Both caramel and toffee are made by combining sugar, butter and water. Caramels add milk or cream (and sometimes, flavors) and are cooked at a lower heat, to the firm-ball stage (248°F). Both of these factors make them softer and chewier than toffee.

    Caramel, above, is soft; toffee is hard. Photo courtesy Fannie May.
    Toffee is cooked to a hard-crack (295°F to 310°F). Toffee is harder than caramel, and even harder than butterscotch.

    So if it’s soft, it’s caramel.

    There are numerous sweets on the market called “toffee” that are actually caramel, including “toffee apples.” If the apple were coated in actual toffee, it would be even harder to bite into than the hard red candy apple coating.
    Here’s more on the differences among butterscotch, caramel, taffy and toffy.

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