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- 6 eating apples
- 50g unsalted butter, plus extra for greasing
- 450g demerara sugar
- 2 tsp cider vinegar
- 1 tbsp golden syrup
- Chopped nuts (or sesame seeds), to decorate.
Wash the apples and dry thoroughly. Grease a sheet of baking paper and put on a baking tray. Push a lolly stick into each apple through the core, to approximately three quarters of the way down.
Put the sugar and 150ml water in a pan and heat gently, stirring often, until the sugar has dissolved. Add the butter, vinegar and syrup.
Increase the heat and boil for 10 minutes, without stirring, until it turns to toffee. Towards the end of the cooking time, test often by dropping a small amount into a bowl of cold water- if it turns hard, its ready. If you have a sugar thermometer, this will be when it reaches 140C. Remove from the heat immediately.
Holding the apples by the sticks, dip them into the toffee and turn to cover. Sprinkle with sesame seeds or nuts and leave some plain. The toffee will be very hot so take care.
Leave to set on the tray. Eat within 24 hours - after that the toffee will go soft and the apples will start to brown.