Caramel Apples

• red apples↗8 8
• granulated sugar↗400g 400g
• lemon juice1 tsp 1 tsp
• golden syrup↗4 tbsp 4 tbsp
• red food colouring↗a few drops a few drops

  (optional)

• sticks 8

  sushi sticks or candy sticks

Step-by-step instructions

1. 1

   Remove the stems from the apples, then place them in a heat‑proof bowl and pour boiling water over them to cover, leaving for 3‑4 minutes. Scoop them out with a slotted spoon and dry. (This removes the protective wax from the skin and helps the caramel adhere.)

2. 2

   Insert the sharp end of each stick into the apple stem, making sure it is firmly fixed. Lay a large sheet of parchment paper on a board.

3. 3

   Pour the sugar into a large saucepan, add the lemon juice and 100 ml water. Bring to a gentle boil and cook until the sugar dissolves. Stir the pan carefully so the sugar spreads, but do not mix. Add the golden syrup and continue boiling the mixture (watch it so it doesn’t overflow) until it reaches the “hard crack” stage or 150 °C on a candy thermometer. If you have no thermometer, test the caramel by dropping a small amount into cold water – it should harden instantly and snap when lifted. If it’s still soft, keep boiling. When done, add a few drops of food colouring if desired and stir. Turn off the heat.

4. 4

   Quickly dip each apple into the caramel, tilting the pan to fully coat it. Lift and let excess caramel drip back into the pan before placing on parchment. Repeat with the remaining apples. Re‑heat the caramel briefly if needed. Allow to set. Best eaten the same day.