12 small red apples, stalks removed
3 cups caster sugar
1/4 cup liquid glucose
1 teaspoon white vinegar
1/2 teaspoon red food colouring
Wash apples in hot water to remove wax coating. Dry. Push 1 chopstick or stick in top of each apple, being careful not to push all the way through. Line 2 large baking trays with baking paper.
Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage (see note), brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.
Photo: Di Bo