Ingredients
A small, high-sided saucepan
4 toffee apple sticks, sturdy wooden skewers or lollipop sticks
Baking paper
4 sweet eating apples, eg gala, Cox’s Orange Pippin
200g caster sugar
2 tbsp golden syrup
2 tbsp lemon juice
75ml water
Method
Cover the apples with boiling water for a minute to remove any waxy coating
Dry the apples, remove the stalks and push a sturdy wooden skewer into the apple.
Add the sugar, syrup and water to a pan and heat for about 5 minutes stirring gently until the sugar dissolves
If you have a sugar thermometer boil the sugar mixture to hard crack stage at 146C/295F
If you don’t have a sugar thermometer you can test whether the sugar is at the correct temperature by dropping a little into a bowl of cold water. If the toffee hardens immediately and can be snapped when removed, it is ready.
Add the lemon juice, being careful as it will splutter and spit
Turn off the heat and dip each apple into the toffee, turning to coat before placeing them onto a piece of baking parchment to set.
Author: Ros
Author of What's On and Life In The Kitchen!