Toffee Apples

• 6 -8 medium apples, wiped
• 450 g demerara sugar
• 150 ml water
• 75 g butter
• 1/4 teaspoon cream of tartar
• 110 g treacle
• 110 g golden syrup

1. Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2. Add the remaining ingredients and bring to the boil.
3. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
4. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
5. Do not stir.
6. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
7. Do not keep for more than 1 day.

apples, demerara sugar, water, butter, cream of tartar, treacle, golden syrup

Taken from www.food.com/recipe/toffee-apples-3819 (may not work)