Classic Caramel Apples

2nd November 2017

Ingredients

8 Granny Smith apples, washed and with the stalks removed.
400g golden caster sugar
1 tsp cider vinegar
4 tbsp golden syrup
Optional decorations e.g. desiccated coconut, crushed honeycomb, sprinkles, chopped nuts

Method

Place the apples in a large bowl, and then cover with boiling water
Dry thoroughly with kitchen roll. Push a wooden skewer into the stalk end of each apple.
Prepare a sheet of baking parchment on a tray and place the apples on this, close to your stove ready for dipping.
In a saucepan add the sugar to 100ml of water and cook over a medium heat for 5 mins until the sugar dissolves.
Stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C.
To test if the toffee is ready, add a small amount to a bowl of cold water. If ready it will harden straight away and be easy to snap when removed from the water. If the mix is still soft and pliable, continue to boil.
Dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. If decorating, sprinkle the toppings on the apples before leaving to cool and harden.
NB: Whilst topping you may have to heat the toffee a little if the temperature drops and it starts to feel thick and heavy
Once all dipped, leave the apples to cool thoroughly before digging in.

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