In

METHOD

1 Mix the ground cinnamon into the demerara sugar.

2 Take each apple and insert a branch, skewer or lollipop stick into it until it is firmly attached.

3 Lay out the baking paper, placing a wooden board underneath it to protect any surface that might be prone to heat damage.

4 In a large pot, heat the sugar and water on a medium heat while stirring. You will need a cooking thermometer, which should be in the mix from the start – putting it in when the caramel is very hot might damage it.

5 Once the sugar is dissolved turn up the heat and bring to the boil. 6 Leave to bubble until it reaches just over 150°C (hard crack stage). 7 Take the pot off the heat and dip the apples, one after another, into the hot sugar. 8 Put each apple on to the baking paper after dipping and leave to cool for an hour.

Recipe from AO.com/life

Simon Lelic,