30 grams salted butter

6 granny smith apples

300 grams sugar

4 tpls golden syrup

2 tpls cider vingar

6 lolly sticks

Push a lolly stick into the top of each and set aside. Gently dissolve the sugar, syrup, and butter in a saucepan with 80ml water then stir through the vinegar. Turn up the heat and boil until the mixture reaches 140C when it will have reached the toffee stage.

Carefully dip the apples into the hot toffee and swirl to coat, if the pan is too shallow use a spoon to coat. Place on a board lined with baking paper to set.