Ingredients
- 8 apples
- 400g caster sugar
- 5 tbsp water
- 4 tbsp golden syrup
- 8 apples
- 400g caster sugar
- 5 tbsp water
- 4 tbsp golden syrup
Submerge your apples in boiling water to remove any potentially waxy coating and dry thoroughly. Remove the stalk and push a skewer into the bottom of the apple, pushing most of the way through but not out the other side.
Add the sugar, golden syrup and water to a pan on medium heat – do not stir but you can swirl to cover the sugar in the water and syrup.
Ideally, please use a thermometer for this stage as you want your caramel to reach 140°C. This is the ‘hard crack’ stage. If you don’t have a thermometer, very carefully scoop a small amount into cold water and if it turns brittle and snappable (not squishable) then it’s ready. This will take between 5-7 minutes.
Prepare a lined baking tray with greaseproof paper and carefully dip each apple into the caramel. Allow excess to drip off and then sit gently on the greaseproof.
Whilst it’s still warm and tacky you can decorate with sprinkles or nuts or whatever you fancy.
Allow cooling before serving. They will keep for 2 days if stored in a cool dry place.