← Nouns Cooking · Dessert Parlour

Ingredients

• 8 small Granny Smith apples
• 400 g golden caster sugar
• 100 ml Water
• 1 tsp white vinegar
• 4 tbsp Golden syrup
• red food colouring (optional)

Method

1. Put the apples in a bowl, cover with just-boiled water for 30 seconds to remove the waxy coating, then dry them very well. Twist off the stalks and push a wooden stick firmly into each top.
2. Line a tray with baking paper.
3. Put the sugar and water in a heavy pan over medium heat and stir until the sugar dissolves. Add the vinegar and golden syrup, then boil without stirring until the toffee reaches 150°C (300°F) on a sugar thermometer (hard crack), 10–12 min. Add a few drops of colouring if you like.
4. Tilt the pan and dip each apple, twisting it to coat completely, then lift it out and let the excess drip back for a few seconds.
5. Stand the apples stick up on the paper and leave for 15 min, until the toffee is hard.

Tips

• Without a thermometer, drop a little toffee into cold water: it should snap cleanly. Molten sugar burns badly, so keep children well back.
• Eat on the day; humidity makes the shell turn sticky.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine Great British Chefs