- 15 small Red Delicious or Pink Lady apples, washed, dried
- 4 cups white sugar
- 1 cup water
- 1/2 tsp cream of tartar
- 2 tsps red liquid food colouring
Wash and dry the apples and pull off any storks, and of course, remove the stickers. I actually used Royal Gala apples, but get whatever is cheapest or the flavour you prefer
To make the Toffee...
- Place sugar and water into a heavy-based saucepan over low heat. Cook, stirring, until sugar has dissolved. Stop stirring. Bring to the boil. Using a wet pastry brush, brush away sugar crystals on sides of saucepan above syrup. Stir in cream of tartar and food colouring.
Reduce heat to low. Simmer toffee for 20 minutes or until it reaches hard crack stage. To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. Remove solidified toffee from water and bend it. The toffee should crack easily and not feel sticky.
Reduce heat to low. Using a candy thermometer, simmer until the toffee as reached about 150 degrees celsius.
This candy thermometer is fantastic has it has the different stages toffee goes through written next to the corresponding temperature
While your waiting for the toffee, push a stick into each apple. You can buy these larger paddle pop sticks at The Reject Shop for $2 per 50 sticks
Wait until toffee stops bubbling before dipping the apples into the toffee. Tip pan on an angle to coat apple in toffee, especially around stick. Place onto baking paper on the bench or a tray and repeat with remaining apples. Allow to set at room temperature.