Make these toffee apples a couple of days ahead of time and store them in a dry, air-tight container.
Makes: 8
Preparation time: 10 minutes
Cooking time: about 30 minutes
• 8 small to medium-sized red apples
• 8 sticks (for the apples)
• 470ml (400g) sugar
• 10ml vinegar
• 75ml golden syrup
• 25ml butter
• red food colouring
1 Wash and dry the apples and insert a stick into the stem end of each one.
2 Heat all the other ingredients. Add 125ml water and stir until the sugar has dissolved. Brush down any crystals from the sides of the saucepan using a damp pastry brush.
3 Bring to the boil, then simmer until the mixture reaches 138°C on a sugar thermometer, or a little of the mixture dropped into a bowl of cold water forms a hard, brittle ball. Remove from the heat and place the saucepan into a basin of cold water to stop it from cooking further. Then place the saucepan on a work surface next to the apples.
4 Dip each apple into the toffee and coat well. Leave the toffee apples to set on a tray lined with greaseproof paper. If you prefer, wrap the toffee apples in cellophane paper and tie with a colourful ribbon.
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