Children are bound to enjoy this traditional bonfire night treat
Four medium-sized eating apples (such as Royal Gala or Cox)
100g caster sugar
Gently dissolve the sugar in the water. (Avoid stirring as this will crystallise the sugar.) Once the syrup is clear and all the sugar has dissolved, increase the heat and carefully boil the sugar mix until it begins to caramelise.
Remove the caramel from the heat when it is a golden colour. Swirling the pan helps the caramel to come together and reduces the bubbles.
Once it has stopped bubbling dip the apples into the toffee.
Experiment with different toppings. Try coating in chopped nuts, crushed honeycomb, or add sea salt to the caramel before dipping the apples.
Recipe by Jody Spencer
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