Ingredients:

175g light brown soft sugar
100g golden syrup
1 tsp white wine vinegar
15g butter
4-6 dessert apples, skewered with forks

Method:

Heat the sugar, syrup and vinegar with 2 tablespoons of water in a heavy-based pan, gently swirling the pan until the sugar has dissolved.

Increase the heat and boil for 5-6 minutes, until the syrup reaches the ‘hard crack’ stage, at 150°C (see below). Remove from the heat and stir in the butter.

Swiftly dip each apple in the toffee, tilting the pan to create a deep pool of toffee and swirling the apples to get an even coating. Allow the excess to drip off each apple into the pan for a moment, then set them, fork up, on a lightly oiled plate and leave to harden.

For a delicious variation, stir 2 tablespoons orange extract and 2 tablespoons sesame seeds into the toffee with the butter.