 Ingredients |
6 | sweet and crunchy apples |
| 6 tbsp | caster sugar | |
| 85ml | water | |
| 660g | demerara sugar | |
| 100g | unsalted butter | |
| 2 tsp | vinegar | |
| 2 tsp | vanilla essence |
Method
Wash and dry the apples, remove the stalks and push in a lollipop stick.
Place all the ingredients in a heavy based pan and bring to the boil. Cook until a sugar thermometer reads 150C or 300F.
Dip each apple into the toffee, remove and air cool and then repeat until the apple is thickly coated.
Dip into a bowl of cold water and place on a sugar dusted tray until cool.