Ingredients
12 small red apples,
stalks removed
3 cups caster sugar
1/4 cup liquid glucose
1 tsp white vinegar
1/2 tsp red food
colouring
Method
Step 1 Wash apples in hot water to remove wax coating.
Dry. Push 1 chopstick or stick in top of each apple,
being careful not to push all the way through. Line
2 large baking trays with baking paper.
Step 2 Place sugar, 3/4 cup warm water, glucose and
vinegar in a heavy-based saucepan over low heat.
Cook, stirring, for 5 to 7 minutes or until sugar has
dissolved (don’t boil).
S
tep 3 Increase heat to medium-high. Bring to the boil.
Cook, without stirring, for 15 to 20 minutes or until
toffee reaches hard crack stage (see note), brushing
sides of pan with a pastry brush dipped in water to
avoid crystallisation.
Step 4 Remove from heat. Tint red with food colouring.
Stand for 30 seconds for bubbles to subside
slightly. Working quickly, dip 1 apple into toffee,
tilting pan to coat. Turn apple above pan to drain
excess toffee. Stand apple on prepared tray. Repeat
with remaining apples and toffee.
Stand for 20
minutes or until set.