Toffee Apples

• 8 apples
• 400g caster sugar
• 1 tsp vinegar
• 4 tbsp golden syrup
• Water, boiled & non boiled
• Decoration (I used, sesame seeds, coloured sugar, & pretzels).

Place apples in a large bowl & cover with boiling water to remove any wax.  Dry thoroughly & twist of stalks.  Push a wooden skewer into the stalk end of each apple (or a fork if you don't have any)!

Lay out a sheet of baking parchment and place the apples on this, close to your stove.  Tip sugar into pan along with 100m cold water & set over a medium heat.  Cook until the sugar dissolves (5 minutes or do) & then add the syrup & vinegar.

Set a sugar thermometer in the pan & boil to 150 degrees C 'hard crack' stage.

Working quicky, dip & roll each apple in the toffee until covered.  let the excess drip away & if using any decoration, dip the apple in now before setting on the parchment to set.

Cinder Toffee

• 250g golden syrup
• 250g caster sugar
• 1 tbsp bicarbonate of soda  (maybe don;t use all)

Melt sugar & syrup together until it reaches 149 degrees 'hard crack' stage, this will take a good 10 minutes. When the temperature is reached, add the bicarb & stir with a wooden spoon.  This will bubble up quickly.

Pour into a large lined pan & had additional greaseproof paper around the edge ready for overspill