TOFFEE APPLES

Prep time: 10 minutes | Cooking time: 30 minutes, plus 15 minutes setting | Total time: 55 minutes

• 10 Kissabel apples, scrubbed • 450g light brown muscovado sugar • 3 tsp white wine vinegar • 50g unsalted butter • 3 tbsp golden syrup

Method

  1. Insert a stick into the stalk end of each apple, then line a baking sheet with oiled foil.
  2. Put the sugar in a heavy-based pan with 120ml cold water and heat gently, stirring until it dissolves. Stop stirring, bring to the boil and add the vinegar, butter and golden syrup. Boil for about 20 minutes, until it's reached the soft-crack stage (138°C on a sugar thermometer, or the point at which a little of the mixture, dropped into cold water, forms threads that bend slightly before breaking).
  3. Quickly dip the apples in the caramel, turning to coat, and leave to set on the oiled foil in a cool place (not the fridge) for about 15 minutes.

Cook's tip

Roll the toffee apples in flaked almonds to finish, if liked.

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