Instructions

• Place the sugar, warm water, glucose and vinegar into a large saucepan and gently heat while stirring to dissolve the sugar but do not boil!

• Once the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Use a candy thermometer and boil to 140C (around 10 to 20 minutes).

• While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, remove from the water and rub the apples with a tea towel and dry thoroughly. Once dried, remove the apple stems and push chopsticks or ice pop sticks into the hole.

• Line a baking tray with baking paper and once the toffee is ready, remove from the heat and and leave for 5 minutes. Once the bubbles have stopped, add the food colouring and stir gently.

• Work quickly but carefully by dipping the apples in the caramel and sitting them on to the baking paper. Leave to set for an hour.