Prepare Ahead

Chill your apples in the fridge for a couple of hours. Take 6 liquorice root sticks, or 6 wooden lolly sticks or indeed get out in the garden and acquire 6 reasonably sturdy twigs, (not poisonous ones) complete with the odd leaf or two. You'll also need to oil a 39 x 35cm (15¼” x 13¾”) baking tray with a little butter.

Instructions

1. 1

   Wash the apples and pop them into the fridge for a couple of hours, this will help the toffee stick to the apple.

   
   

2. 2

   Put the sugar into a large, heavy-based pan with 4 fl oz. (100ml) of cold water. Warm gently. Heat gently for 5 minutes until the sugar has dissolved. Stir with a wooden spoon occasionally and check for any remaining sugar crystals with the back of a metal spoon.

   
   

3. 3

   Add the vinegar, golden syrup and butter. Bring to a gentle boil on a medium heat. Bubble away until your sugar thermometer is at 260°F (127°C). This may take up to 30 minutes, don’t be tempted to whack the heat up or the toffee will burn in an instant, your smoke alarm will go off and you will have to flap about with a T- towel.

   
   

4. 4

   While you waiting for the caramel to reach the correct temperature whittle the end of your stick to a point. Push the stick into the stalk of your apple; push it in hard as it needs to be firm and sturdy. I know you know how.

   
   

5. 5

   Remove the caramel from the heat. Pick up the first apple by its stick and dip into the caramel to coat completely turning it round and round, humming a little tune about elves and bonfires.

   
   

6. 6

   Place the apple bum side down onto the parchment and leave to cool.