cAndied tiny Apples
This twist on traditional toffee apples has a particularly crisp, tart taste. To make: wash 12 crab apples under hot, running water and pat dry. Line a baking tray with greaseproof paper. In a heavy-based pan, combine 240g caster sugar, 1 tbsp liquid glucose and ½ tsp distilled vinegar with 60ml water. Set on a medium heat and stir until the sugar has dissolved. Increase the heat and boil the syrup, without stirring, until it reaches 150°C on a sugar thermometer. Take the pan off the heat for 30 secs. Holding the stems, dip the crab apples into the toffee, working quickly and rotating them to coat evenly. Leave to set on the tray for 30 mins.