Kirstie's Handmade Britain

Rosie Davies showed Kirstie Allsopp how to make these Bonfire Night treats on Kirstie's Handmade Britain

Makes 8

*Caution: This is not a recipe that children should attempt without an adult. Toffee gets very hot and can cause serious burns

• 8 crisp eating apples
• 8 lollipop sticks
• 400g sugar
• 100ml water
• 3 tbsp golden syrup
• 1 tsp white wine vinegar
• Red or other food colouring (optional)

1. Wash the apples in hot water and polish dry to remove the preservative wax. Push the lollipop sticks firmly into the apples and put in the fridge.

2. Oil a piece of non-stick baking parchment or Bake-o-glide and place on a baking tray.

3. Have to hand a bowl of cold water large enough to take the base of the saucepan you are going to use for the toffee

4. Put the sugar, water, golden syrup and white wine vinegar into the pan. Stir over gentle heat until the sugar has dissolved then bring to the boil without further stirring. The toffee syrup is extremely hot, Be careful when handling it as it will give you a nasty burn even when it is on the apples.

5. Using a sugar thermometer, take the sugar to the 'hard crack' stage (approximately 140°C/300°F). If you don’t have a thermometer test the syrup by dropping a teaspoon of the hot syrup into cold water, it should form a very hard ball. If it doesn’t boil for a little longer, otherwise the toffee won’t set on the apples

6. When the syrup is ready take from the heat, and briefly dip the base of the pan into the bowl of cold water to stop the toffee cooking any further. Add the food colouring if desired and swirl around until the toffee is a suitable colour.

7. Take the spiked apples and roll in the hot toffee until they are well coated, then sit them on the oiled parchment and leave to set. If the toffee gets too thick before you have finished dipping the apples return the pan to the heat to soften it.

Cook's tip: Unless you are sure that the apples are not waxed it is important to wash them well to remove it. If you don’t the toffee won’t stick! If the apples are cold the toffee will cool more quickly and so set evenly.

Recipe by Rosie Davies