- 300 g sugar
- 1/4 t cream of tartar
- 125 ml water
- 8 apples, with slim twigs inserted through the centres
- melted chocolate, for serving
Place the sugar, cream of tartar and water in a saucepan over a low heat and simmer until the sugar dissolves.
Bring to the boil until the mixture turns a dark golden colour, or until a spoonful placed in a glass of cool water hardens instantly.
Dip the apples into the toffee, then place on baking paper to set.
Serve with melted chocolate for dunking.
Cook's tip: you can use any kind of apple you like, even in different sizes.