Homemade Caramel Apples

Instructions

Place the sugar, warm water, glucose and vinegar into a large saucepan and gently heat while stirring to dissolve the sugar but do not boil!

Once the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Use a candy thermometer and boil to 140C (around 10 to 20 minutes).

While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, remove from the water and rub the apples with a tea towel and dry thoroughly. Once dried, remove the apple stems and push chopsticks or ice pop sticks into the hole.

Line a baking tray with baking paper and once the toffee is ready, remove from the heat and and leave for 5 minutes. Once the bubbles have stopped, add the food colouring and stir gently.

Work quickly but carefully by dipping the apples in the caramel and sitting them on to the baking paper. Leave to set for an hour.