This will make enough toffee for the apples plus a little extra. Poor the leftovers onto a piece of greaseproof paper and leave to set. Break into pieces with a toffee hammer or knife.
Ingredients:
300g caster sugar
200g golden syrup
100ml water
6 apples
Method:
Pop lolly sticks into your apples. Put the sugar, syrup, and water, into a pan.
Melt on a medium heat, stirring occasionally. Once the sugar has all melted and turned a caramel colour, stop stirring. Boil the sugar until it reaches 150 degrees (hard crack) on a thermometer.
If you don’t have a thermometer, drop a little of the sugar into some water, it should set hard instantly.
Turn off the heat and carefully dip your apples into the toffee. Place onto a piece of greaseproof paper until set hard.