A sweet treat perfect for Halloween, Bonfire Night or any party.
500g/1lb Demerera sugar
75g/2.5oz unsalted butter
8 medium eating apples, cleaned nd dried
2tsp balt vinegar
225g/8oz golden syrup
Lollipop sticks for serving
Put the sugar, butter, syrup, water and vinegar into a large, heavy based pan and heat gently for about 5 minutes or so. Stir until all the sugar has been dissolved.
Use a pastry brush to brush water around the inside of the pan, just above the level of the toffee mixture and bring back to the boil. Boil rapidly for 5-10 minutes until the temperature reaches 143° C, or it reaches the “soft crack stage”. Use a thermometer or drop a little of the mixture into a bowl of cold water, and if the syrup separates into hard but not brittle threads, the mixture is ready.
Insert the wooden lollipop sticks into the middle of the apples and line a baking trap with baking paper.
Remove the pan from the heat and wait for the bubbles to subside. Dip each apple, very carefully, into the mixture and coat all over well. Use a twirling motion to allow any excess toffee to drip off the apples, then place on the lined baking tray and allow to cool and harden before eating.