Classic UK Toffee Apples Recipe for Bonfire Night

Method

1. Prepare the apples

   Wash the apples thoroughly in hot water to remove any waxy coating, then dry them completely with a clean cloth. Push a wooden lolly stick firmly into the core of each apple through the stalk end. Place the apples on a plate and put them in the fridge for at least 30 minutes.

2. Set up your station

   Line a large baking tray with non-stick baking paper and set it near the hob. Have your cold apples on sticks ready and within arm's reach before you start the toffee.

3. Make the toffee

   Put the caster sugar, golden syrup, water and white wine vinegar into a deep medium saucepan. Heat gently over a low heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil yet at this stage.

4. Boil to hard crack stage

   Once the sugar has dissolved, turn the heat up to medium high and bring the mixture to a boil. Do not stir from this point. Clip your sugar thermometer to the side of the pan and boil until the temperature reaches 150C to 155C, which is the hard crack stage. This takes around 10 to 15 minutes. If using food colouring, stir it in now.

5. Dip the apples

   Remove the pan from the heat. Working quickly and carefully, tilt the pan slightly and dip each apple into the toffee, turning it to coat evenly. Let any excess toffee drip back into the pan for a couple of seconds, then place the apple upright on the lined baking tray.

6. Leave to set

   Leave the toffee apples to cool and set completely at room temperature for about 15 to 20 minutes. Do not move them to the fridge as the humidity will make the toffee go sticky. Once the toffee is fully hardened, they are ready to eat.