A blast from the past! Here’s my recipe for a little something on bonfire night.

6 small apples (preferably a variety with a bit of a bite to offset the sweetness of the toffee)
225g Demerara sugar
110ml water
1tsp white wine vinegar
2tbsp golden syrup
30g butter

Wash the apples and remove the stalks. Skewer each apple with a wooden stick, pushed down through the core.

Lightly oil a baking tray.

Dissolve the sugar and water together in a pan over a moderate heat. When dissolved, add the vinegar, syrup and butter. Bring the mixture to the boil and boil rapidly for about 12-15 minutes. A great way to test it is by putting a drop in a cup of cold water, if it hardens to a ball it is ready, if it is still soft and tacky, it needs longer. Be careful not to burn the mixture as it will taste bitter. If you have a jam thermometer, the temperature will be around 140°C.

When it is ready, remove from the heat. Dip each apple into the toffee using the stick and twist around to cover completely. Allow the excess to drip off before placing on the oiled tray to cool and harden.

Have fun making these and hope you enjoy the results.