Home-made Toffee Apples.

1. Prepare the Apples:
   • Wash the apples thoroughly and dry them completely. This removes the waxy coating and helps the toffee stick.
   • Insert a wooden stick into the top of each apple, where the stem would be.
2. Prepare the Toffee:
   • In the saucepan, combine the sugar, water, and vinegar (or lemon juice). Place it over medium heat and stir gently until the sugar is fully dissolved.
   • Add the golden syrup and continue to heat the mixture. Bring it to a boil without stirring.
   • If using a thermometer, let the mixture reach the “hard crack” stage (about 150°C or 300°F). If you don’t have a thermometer, you can test by dropping a bit of the syrup into cold water – it should harden immediately and break easily.
   • Remove the saucepan from heat and add a few drops of red food colouring if desired. Swirl the pan gently to mix.
3. Coat the Apples:
   • Working quickly, dip each apple into the toffee, tilting the pan if necessary to coat the apple completely. Allow any excess to drip off before placing the apple onto the baking paper or silicone mat to harden.
   • If the toffee starts to harden before you finish dipping all the apples, you can reheat it gently until it softens again.
4. Cool and Serve:
   • Let the toffee apples cool completely at room temperature. Once hardened, they’re ready to eat!

Tips:

• Be Careful: The toffee mixture is extremely hot, so take care not to touch it or let it splash.
• Storage: Toffee apples are best enjoyed on the same day but can be stored in an airtight container for 1-2 days.