Ingredients

Method

• 300 g sugar
• 1/4 t cream of tartar
• 125 ml water
• 8 apples, with slim twigs inserted through the centres
• melted chocolate, for serving

Method

Ingredients

Place the sugar, cream of tartar and water in a saucepan over a low heat and simmer until the sugar dissolves.

Bring to the boil until the mixture turns a dark golden colour, or until a spoonful placed in a glass of cool water hardens instantly.

Dip the apples into the toffee, then place on baking paper to set.

Serve with melted chocolate for dunking.

Cook's tip: you can use any kind of apple you like, even in different sizes.