You will need:
6 Granny Smith apples
400g caster sugar
1 tsp vinegar
4 tbsp golden syrup
6 wooden skewers or lolly sticks
1. Put the apples in a large bowl and cover with boiling water. Leave to sit for 1 minute – this will remove their waxy coating and help the caramel to stick to the surface. Carefully drain and dry on kitchen paper.
2. Remove any stalks, then push a wooden skewer or lolly stick into each apple. Put the apples on a tray lined with baking paper. Put your sprinkles in a bowl alongside the tray.
3. Put the sugar in a pan and add 100ml water. Set over a medium heat and cook for 5 minutes or so until the sugar has fully dissolved. Add the vinegar and golden syrup and stir.
4. Bring the mixture to boil until it reaches 150C on a sugar thermometer. (If you don’t have a sugar thermometer, test the mixture by dropping a little into a bowl of cold water. The toffee is ready if it hardens instantly and, when removed from the water, breaks easily.)
5. You will need to do the next step quite quickly. Dip and twist an apple in the toffee so that it is fully coated. Then dip it in the bowl of sprinkles, before placing back on the baking paper.
6. Repeat step 5 with all your apples. If the toffee starts to feel thick, heat it a little to bring the temperature back up until it is runny again.
7. Serve and enjoy!