- 8 apples
- 8 lolly sticks
- 400g golden caster sugar
- 100ml water
- 1 tsp vinegar
- 4 tbsp golden syrup
- Place the apples in a large bowl, cover with boiling water ─ this will help the toffee stick. Dry well, twist off stalks, push a lolly stick into the stalk end of each.
- Place the sugar and 100ml water into a pan, cook for 5 minutes over a medium heat until the sugar dissolves then stir in the vinegar and syrup, boil to 140°C/275°F.
- Remove pan from heat and, working quickly and carefully, dip and twist each apple in the hot toffee to coat. Allow excess to drip away then stand on a sheet of baking parchment to harden. Allow to cook completely before eating. Can be wrapped in cellophane and stored in a dry place for two days.
Tip: If you don’t have a confectionary or sugar thermometer, you can test the toffee by pouring a little into a bowl of cold water it should harden instantly and, when removed, be brittle and easy to break. If it still feels slightly soft, continue to boil it.