Makes 6, 20 minutes preparation, 20 minutes cooking
Get ready for the winter festivities with one of your five a day, coated in a tasty hard toffee shell.
- 225g Demerara sugar
- 110ml water
- ½ tsp vinegar
- 2tbsp golden syrup
- 25g butter
- 6 apple
- 6 wooden ice lolly sticks
- Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
- While the syrup is cooking, twist the stalk out of each apple then pierce each apple with the wooden stick through where the stalk used to be. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
- Leave to harden on a lightly oiled tray before serving.