Step 1: You will need
- 4 apples
- 220 g brown sugar
- 110 ml water
- 1 tsp vinegar
- 25 g butter
- 4 wooden skewers
- 1 saucepan
- 1 wooden spoon
- 1 tray lined with parchment paper
Step 2: Skewer the apples
Take one of the wooden skewers and push it through the top of an apple until it reaches about half way. Repeat the same thing with all four apples.
Step 3: Make the toffee coating
Place a saucepan over a high heat and add the sugar and water. Allow it to heat and for the sugar to dissolve. When boiling, add the vinegar and the butter and cook for about 7 to 10 minutes.
Step 4: Check the caramel is ready
Prepare a bowl of water. When the caramel darkens, after about 7 to 10 minutes boiling time, drop a little into the water. If it coagulates and hardens immediately then it's ready.
Step 5: Coat the apples
Dip each apple individually into the caramel, giving a generous coating, and place them onto the tray to cool.
Step 6: Serve
When the toffee has cooled and set completely the apples are ready to be eaten.