Recipe Of The Month: Candy Crunch!

Toffee Apples

Serves 8

Push the sharpest end of each twig into the stalk-end of each apple. Put a large piece of baking parchment onto a wooden board.

Combine the sugar, lemon juice and 100ml water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Add the golden syrup and bubble the mixture until it reaches 150°C on a sugar thermometer. When it's ready, drip in some food colouring and swirl to combine. Turn off the heat. Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Leave to cool at room temperature for 30 minutes.