Preparation and cooking time: 30 minutes
12 medium sized apples
6 oz (150 g) golden syrup
12 oz (300 g) light brown soft sugar
1 oz (25 g) butter
1/4 pint (150 ml) water
1 tsp (5 ml) vinegar
1. Wash and dry the apples thoroughly. Remove the stalks and push a wooden skewer into the stalk end of each apple.
2. Put all the other ingredients into a large, heavy saucepan and stir over gently heat until the sugar is dissolved.
3. Bring to the boil and cook briskly until 290 F degrees (143 C) or until a drop in cold water will snap cleanly.
4. Dip each apple into the toffee and twist to coat completely. Dip in cold water to set on outside and stand the apples on a greased tray.
*** Toffee apples should be wrapped if they are not going to be eaten immediately as toffee goes sticky on expire to the atmosphere.
From Sweet Success, The Tate & Lyle Cook Book