Method

• In a clean, deep heavy-based pot add the water, sugar, and vinegar
• Bring to a boil stirring only to dissolve the sugar
• Once it has come to the boil leave it alone
• Meanwhile remove the stalk from the apples and push an ice-block stick into the cavity
• Lightly grease your work surface with a little oil (to prevent them sticking)
• When you see the bubbles in the toffee becoming larger and slower, get a little bowl of cold water and carefully with a spoon scoop a tiny amount of toffee and drop into your cold water
• It should crack and go hard when ready (hard ball stage) 10-15 minutes approximately
• If this stage has not been reached then continue cooking until it does, it is paramount that it reaches this stage or you will not have hard toffee! Remove from the heat and very carefully (stand back a little) add a few drops of food colouring
• Stir to combine but be careful as it splutters and spits
• Let toffee sit for a minute or two
• Hold your toffee apple by the stick and very carefully dunk your apple into the hot toffee
• Let it run off the apple, twist the apple and place onto your greased work surface
• Continue until all the toffee is used up
• Allow the apples to set
• Wrap in gladwrap or put into cellophane bags
• Toffee Apples last 1-2 days only!