Nothing beats the crunch of a toffee apple! If you have any pineapple pieces or banana – throw these into the toffee also!
6 apples – not too sweet
6 wooden skewers
400g golden caster sugar
1tsp white wine vinegar
4tbsp golden syrup
- Place the apples in a large bowl, then cover with boiling water – sounds strange – but it will remove the waxy coating which prevents the toffee from sticking to the apple!
- Dry them well and stick a wooden skewer into each apple
- Put sugar into a pan with 100ml water and cook over medium heat until the sugar dissolves.
- Stir in the vinegar and syrup and let it come to a boil without stirring!
- You want to boil it until it reaches 140C – if you have a sugar thermometre then use this! If not, keep putting a bit of the toffee into cold water – when it instantly goes hard and cracks it is ready!
- Once ready, dip each apple into the toffee and coat evenly. Any excess should be allowed to drip away – then leave on a baking tray to harden (or in the fridge).
- To decorate use chopped nuts, smarties, sprinkles…..children like this bit…so does the floor!
- Can be made up to 2 days in advance