Furthermore, food historians generally agree that the existence of what we currently call candy apples and caramel (toffee) apples probably date to the late 19th century, although this is difficult to prove in print. Both toffee and caramel are traced to the early decades of the 18th century. Inexpensive toffee/caramels became available by the end of the 19th century. Culinary evidence confirms a variety of recipes, from simple candy to creamy toffee/caramel coating.

The Oxford English Dictionary gives on quotations relating to toffee apples earlier than the beginning of the 20th century. However, the use of the term as a soldier’s slang for a type of bomb used in World War I suggests that they were already well known, and probably have a longer history than the quotations allow.

In the phrase toffee apple the word toffee means simple boiled sugar, not the mixture of sugar and dairy produce which is what the word normally refers to. This may be another indication of an older origin. There is some similarity between toffee apples and the Chinese dessert items which consist of pieces of banana or apple fried in batter and then coated in caramelized syrup. Whether there is any historical connection is not clear.

In order to make candy apples, first, you need to remove stem from each apple. Wash and dry each apple. Insert wooden stir stick for holding in the center of stem end then set them aside. Now you are going to grease a baking sheet, then set this aside for later as well.