Traditional Toffee Apples

Ingredients:

• Tate & Lyle Caster Sugar
• Lyles's Golden Syrup Tub
• Callebaut Milk Chocolate Callets
• Callebaut Gold Chocolate Callet
• Red Apples
• Green Apples
• Wooden Kebab 250mm Skewers 10IN

Directions:

Place apples in a large bowl, cover with boiling water for 1 minute to remove any wax, then drain and dry thoroughly. Push a wooden skewer into each apple and set on a lined baking tray.

For toffee apples, add 300g golden caster sugar, 3 tbsp golden syrup, and 5 tbsp water to a pan. Heat gently until the sugar dissolves, then increase the heat and boil (without stirring) until the syrup reaches 140°C. Working quickly, dip each apple into the caramel, swirling to coat evenly. If decorating, sprinkle with nuts or sprinkles while still tacky. Leave to cool and set for at least 30 minutes.

For chocolate apples, melt your chosen chocolate over a pan of simmering water (keeping the bowl above the water). Heat to 28–30°C for milk or white chocolate and 30–32°C for dark chocolate. Dip each apple, let excess drip off, then decorate with nuts, sprinkles, or melted chocolate designs. Leave to set before serving.