Ingredients:
230 grams Demerara sugar
110 ml water
½ tsp vinegar
3 tbsp golden syrup
30 grams butter
6 dessert apples
6 ice lolly sticks
Method:
Dissolve the sugar in the water over a moderate heat
When dissolved stir in the vinegar, syrup and butter
Bring to the boil and cook without stirring until it reaches 138 degrees Celsius – or hardens into a ball when dropped in a jug of cold water
This will take 10 minutes or so
Meanwhile, pierce each apple with a wooden stick
When the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup until fully covered in caramel
Place on a lightly oiled tray to harden before serving
If made in advance, wrap in cellophane