Toffee Apples

Makes 8

Prep Time – 30 minutes 

INGREDIENTS

• 8 x Pink Lady or Granny Smith apples
• 400g golden caster sugar
• 1 tsp white wine vinegar
• 4 tbsp golden syrup

METHOD

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick.
• Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop.
• Tip the sugar into a pan along with 100ml water and set over a medium heat.
• Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150ºC or ‘hard crack’ stage.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.
• You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous.
• Leave the toffee to cool and set before eating.
• Can be made up to 2 days in advance, stored in a dry place.

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