How to make homemade toffee apples

It’s almost the end of the year, which often means last-minute school fundraisers. These sweet and sticky toffee apples are classic Cake ‘n Candy winners. Best of all, even little ones can help with the measuring (although the mixing and stirring are best left to adults). Here’s how to make them.

What you need

• 12 small red apples, stalks removed
• 3 cups caster sugar
• 1/4 cup liquid glucose
• 1 tsp white vinegar
• 1/2 tsp red food colouring

How to make them

1. First, wash the apples. Then insert one chopstick or stick into the top of each apple, taking care not to push all the way through. Line two big baking sheets with parchment paper.
2. Combine sugar, 3/4 cup warm water, glucose, and vinegar in a heavy-bottomed saucepan over low heat. Stir constantly for five to seven minutes, or until the sugar is dissolved (do not boil).
3. Turn the heat up to medium-high. Bring the water to a boil. Continue stirring for 15 to 20 minutes or until the toffee reaches the hard crack stage. To check whether the toffee has reached this stage, add one teaspoon of toffee to a glass of ice-cold water and see if it quickly hardens.
4. Remember to wipe the edges of the pan with a pastry brush soaked in water to prevent crystallisation.
5. Turn off the heat. Add a few drops of red or green food colouring. Allow 30 seconds for the bubbles to subside.
6. Working quickly, coat one apple with toffee by tilting the pan. Turn the apple above the pan to drain the excess toffee. Place the apple on the prepared tray. Repeat with the rest of the apples and toffee. Allow to stand for 20 minutes or until set.