12 small red or pink lady apples
12 wooden skewers
4 cups white sugar
250ml golden syrup
15ml red food colouring
buttered wax paper
- Wash and dry the apples.
- Insert a wooden skewer into the stalk-end of each apple.
- Place the sugar and water in a saucepan and heat slowly, stirring continuously to dissolve all the sugar crystals before the mixture begins to boil. (Remove all the sugar crystals on the sides of the saucepan with a wet brush).
- Add the golden syrup and boil until just before the hard crack stage stir occasionally, otherwise the syrup will crystallise.
- Add the red colouring and mix well.
- Remove the saucepan from the stove and place into a larger saucepan with enough boiling water to reach halfway up.
- Return to the stove and reduce the heat so that the water in the outer pan only just boils.
- Dip the apples in the syrup, coating them well, allow most of the syrup to drip back into the saucepan.
- Dry the skewered apples slightly by gently turning them back and forth.
- Place on buttered waxed paper, and allow to dry completely.
Makes 12 toffee apples
- Use green apples and green food colouring instead of red for green toffee apples.