Yields six portions
Ingredients
6 red apples
6 skewers
800ml (675g) caster sugar
250ml (1 cup) water
45ml (3 tbl spoons) butter
20ml (4 tspn) white vinegar
150ml golden syrup
Method
Wash the apples and break off the stems. Skewer the apples through the centre, and place them on a baking tray and set aside.
Mix the sugar, vinegar and golden syrup in a small pot.
Bring to slow boil, stirring constantly.
Boil until the sugar has melted and the toffee syrup resembles the colour of light straw.
Dip apples in the toffee syrup and ensure the whole apple is coated.
Then place the apples on the baking tray until syrup clots.
Once the syrup has hardened it will be easy to remove the toffee apples from the tray.