10 twigs or sticks
1 tablespoon vinegar
175g unsalted butter
2 tablespoons golden syrup
Line a baking tray with greaseproof paper.
Wash your apples, dry them and remove their stalks. Impale them where the stalks have been with the twigs or sticks.
Put the sugar, water and Makers & Merchants Mulled Cider Syrup into a heavy bottomed pan and heat. When the sugar has dissolved add the vinegar, butter and golden syrup. Boil rapidly for 45 minutes.
Fill a large bowl with iced water and drop a blob of toffee into the cold water. It will harden on contact if it is ready. Keep the bowl of water.
Turn the heat down low. Dip each apple into the toffee rotating on its stick. Holding it over the pan twirl the apple about 10 times coating the apple evenly with the toffee. Plunge the apple into the iced water and twirl submerged about 10 times. Remove and place on the baking sheet.