Ruby Red Apples

12 Pink Lady Smith Apples.

2 cups caster sugar

20ml vinegar

80ml water

6 drops of red food colouring

thick wooden skewers, they may need to be trimmed.

 Line a baking tray with some parchment/greaseproof paper or with a silpat.

 In a heavy pot place the sugar, water and vinegar. On a low to medium heat, stir with a wooden spoon or silicone spoon until the sugar is dissolved. 

Once the sugar is dissolved, stop stirring.

Turn up the heat and boil vigorously (do not stir) until the syrup reaches a temperature of between 150 and 155 degrees c on a sugar thermometer. However, if you don't own one, drop a small amount of syrup into some cold water. It should form hard strands instantly.

Remove the syrup from the heat and add food colouring if you wish to. Dip the apples into the syrup (now a toffee), ensuring that each apple is well coated and the excess drips off. Place the toffee apple onto the lined baking paper to cool. ( To harden the toffee quicker dip the toffees apple into a icy water for a few seconds)

If your syrup becomes to thick return to the heat. I do recommend wrapping each apple as the toffee does tend to soften a bit. Store in a cool, dry area.