A fairground favourite that is great to make for your own barbecues at home in Qatar and outdoor dinner parties in cooler weather.
8 Granny Smith apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
1. Place the apples in a large bowl, then cover with boiling water. This will help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
2. Lay out a sheet of baking parchment and place the apples on it. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for five mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140°C or “hard crack” stage. If you don’t have a thermometer you can test the toffee by pouring a little into cold water. It should harden instantly and be brittle and easy to break. If you can still squish the toffee, continue to boil it.
3. Dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. Leave to cool before eating.
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