Bonfire Night toffee apples

PREPARATION 20 MINUTES MAKES 12

12 SMALL DE-STALKED COX’S APPLES

500G CASTER SUGAR 125ML COLD WATER

1 TSP CIDER VINEGAR 3 TBSP GOLDEN SYRUP

1 Put the apples in a bowl of boiling water to remove any wax. Drain and dry. Push a lolly stick through the base of each apple into the core.

2 Fill a sink with cold water and put a large sheet of lightly oiled baking parchment onto a worksurface as near to the hob as possible.

3 Combine the sugar and water in a large saucepan and heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in water to dissolve crystals.

4 When the sugar is completely dissolved, add the vinegar and golden syrup and bring to the boil. Boil steadily without stirring until a sugar thermometer reads 140°C.

5 Plunge the base of the pan into cold water. Quickly dip the apples into toffee to cover. Hold each one over the pan for a few seconds to allow the excess toffee to drip off. Put on baking parchment to set. Don’t touch until completely cold. Store in a cool, dry place (not the fridge) and eat within two days.