STICKY TOFFEE APPLES
Takes 20mins serves 8 Wash and dry 8 Braeburn apples. Insert a wooden stick or fork through each core. Heat 500g Demerara sugar, 75g butter, 225g golden syrup, 2tsp vinegar and 150ml water in a saucepan and stir until the sugar dissolves. Let it boil until the mixture reaches 143°C. If you don’t have a sugar thermometer, drop a little of the mixture into a glass of cold water – if it instantly hardens, you’ve got toffee. Dunk each apple in the toffee and twist. Dip the bottoms into nuts, then leave to cool on a sheet of greaseproof paper.