For the toffee coating
- 225 g demerara sugar
- 110 ml water
- 0.5 tsp vinegar
- 2 tbsp golden syrup
- 25 g butter
- 6 apples
- 6 wooden skewers, for holding the apples – ice lolly sticks will do
1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
3. Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for a day or two, wrap the apples in cellophane.