You will need:

Edibles:

Equipment:

• 460g caster sugar
• 260g golden syrup
• 300ml water
• red food colouring

• A heavy, pale coloured saucepan
• candy/probe thermometer
• sticks or lollypop sticks
• greaseproof paper

1

Put the sugar, golden syrup and water into the pan and place on a medium heat. The reason for having a pale coloured pan is so you can see the colour of the mixture and how caramelised it is... if it goes a deep brown it's burnt!

2

Heat the mixture until it reaches 150°C, this should take twenty to thirty minutes and you do not need to stir it.

3

Whilst the toffee is cooking, insert the sticks into the apples. If needed use a hammer. Also prepare a tray or board for the apples by covering it in greaseproof paper.

4

Once at the correct temperature remove, from the heat and add food colouring until you reach the desired colour.

5

Dip each apple into the mixture, giving it a swirl to ensure even coverage. Allow the apple to drip for a moment to remove the excess, but work quickly to avoid the toffee cooling too quickly.

6

Place the apple onto the greaseproof paper and allow to cool.