Toffee apples and chocolate apples

Equipment

You'll need 16 wooden iceblock sticks for this recipe.

Ingredients

16 Pink Lady or Royal Gala apples, stalks removed

1 x 375g pkt dark chocolate melts

Crushed peanuts

500g demerara sugar

125ml (1/2 cup) water

100g butter, chopped

2 teaspoons white vinegar

1 tablespoon golden syrup

Method

Step 1

Line 2 baking trays with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple.

Step 2

Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts. Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.

Step 3

Place the sugar, water, butter, vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.

Step 4

Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or "crack stage". (If you don't have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)

Step 5

Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve.

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