Sticky toffee apples
- 6 British eating apples
- 450g demerara sugar
- 50g unsalted butter
- 2 tsp cider vinegar
- 1 tbsp golden syrup
Wash the apples and dry with kitchen paper.
Insert a lolly stick through each core. Grease the baking paper with butter and put on a baking tray. Put a bowl of cold water in the fridge.
Put the sugar in a pan with the butter, cider vinegar and golden syrup. Add 150ml cold water and heat, stirring gently, until the sugar has completely dissolved.
Bring to the boil, then boil for 10 minutes until it turns to toffee. To test if it's ready, drop a small piece into the bowl of cold water. If it goes hard immediately, it's ready.
Remove from the heat and dip the apples in, swirling them around gently until coated. Put on the greased paper and leave to set. Serve.