Toffee Apples

Toffee Apples 

450g 1 lb demerara sugar

50g (2oz) butter or margarine

10 ml (2tsp) vinegar

150ml (1/4 pint) water

15ml (1tbsp) golden syrup

6-8 medium apples

6-8 wooden sticks

1. Place the sugar, butter, vinegar, water and syrup gently in a heavy-based saucepan and heat until the sugar has dissolved. Bring to the boil, then brush the inside of the pan with water just above the level of the sugar syrupo. Boil rapidly for 5 minutes until the temperature reaches 143C (290F), soft crack stage.

2 Wipe the apples and push the sticks into the cores, making sure they are secure.

3. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.

Makes 6-8