Toffee Apples

Toffee Apples

Makes 12

3½ pts each

450g golden caster sugar (25½pts)

50g unsalted butter (12 pts)

1 tbsp golden syrup (½pt)

2 tsp white wine vinegar

12 medium eating apples, washed & dried

Put the sugar, butter, syrup and vinegar into a heavy-based saucepan over a low heat until the sugar has dissolved.  Turn up the heay and bring to the boil.

Simmer for about 10 mins until dark golden brown.  To test if the toffee is ready, drop a small spoonful of the mixture into a bowl of very cold water.  If it forms a ball it is ready.  (If you have a sugar thermometer it should be around 143ºC)

Push a stick into each apple and dip them into the toffee until coated.  Allow any excess to drip off and place the apples onto a greased baking sheet or piece of non-stick baking parchment to cool.