|Butter||1⁄2 Pound (225 Grams)|
|Sugar||250 Milliliter (1 Cup)|
|Water||60 Milliliter (1/4 Cup)|
Remove stalks from apples and push a wooden skewer into each one.
Place toffee ingredients in saucepan and heat until sugar dissolves, stirring occasionally.
Bring to boil.
Boil rapidly, without stirring, until the toffee reaches 280°F (140°C) on a candy thermometer or until a spoonful of mixture, when dropped in cold water, separates into threads which are hard but not brittle.
Carefully dip apples into toffee one at a time.
Cover apple completely.
Plunge into ice water for 5 seconds.
Stand on well-oiled wax paper until set.