Masterclass toffee apples
- 6 apples
- 450g demerara sugar
- 50g unsalted butter
- 2 tsp cider vinegar
- 1 tbsp golden syrup
Push wooden sticks halfway into 6 apples at the stalk end.
Set aside. Put the demerara sugar and 150ml water in a pan and heat gently, stirring, until the sugar dissolves. Add the butter, vinegar and golden syrup.
Increase the heat and boil for 10 mins, without stirring, until it turns to toffee. You can use a sugar thermometer to check if it's ready – it should be 140C. Or drop a blob of toffee into a bowl of cold water – it should turn hard.
Holding the apples by the sticks, carefully dip them into the toffee to cover. Put on a greased and lined baking tray to set. Eat within 24 hours.