Ingredients

Method

• 6 small red apples
• 500 g caster sugar
• ¾ cups warm water
• 1 t red food colouring

Method

Ingredients

1. Wash the apples under warm water to remove any wax, dry thoroughly and set side.

2. Stick a skewer into the cores, taking care not to go all the way through.

3. Place the sugar and water into a heavybased saucepan, stir to dissolve, then gently bring to the boil over a low heat.

4. Cook for 5–7 minutes, or until the sugar reaches hard crack stage on a sugar thermometer.

5. Remove from the heat, carefully add the food colouring and stir in.

6. Dip the apples into the sugar mixture, one at a time, tilting the pan so it covers the whole apple. Allow to cool on greaseproof paper.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess  and Emma Barbieri