- 4 Small apples
- 300g Castor Sugar
- 100ml Water
- White Vinegar
- Red food colouring
- Bamboo Sticks
- Grease proof paper
- Place the sugar into a heavy based pot and soak with a little water.
- Bring slowly to the boil and brush the edges with a pastry brush dipped in water to keep the sides of the pot clean.
- Add a splash of vinegar.
- Wash the apples if necessary, remove the stalks and poke the sticks into the end of the apples
- The sugar will begin to thicken and start to colour a light shade of amber. This is the time to be careful.
- Watch carefully wiping the sides of the pot every now and then with the wet pastry brush to keep clean.
- Hot caramel is extremely dangerous so this is not a job for children!
- Fill a large bowl or the sink with 4cm cold water.
- You are looking for a caramel colour with a slight reddish tinge – remove from the heat immediately and immerse the base of the pot into the cold water to knock the temperature back. Leave for a couple of minutes.
- Add a splash of red food colouring and swirl into the caramel.
- Dip the apples into the toffee immersing and turning them to make sure the whole apple is covered. Lift and allow the excess toffee to fall away from the apple.
- Place onto the grease proof paper and allow to set.