|Eating apples||12 Small|
|White sugar/Brown sugar||1 Pound|
|Butter||2 Ounce (50 Gram)|
|Golden syrup||1 Tablespoon|
|Water||1⁄4 Pint (150 Milliliter)|
1. Wash the apples and pat them dry. Insert a small wooden skewer or toothpick into the stalk end of each apple.
2. Grease a baking try with oil or line it with butter paper.
3. In a heavy bottom saucepan, combine all the other ingredients.
4. Place pan on a low flame and heat, stirring until the sugar dissolves.
5. Boil the syrup, stirring constantly, until it reaches 265°F/ 130°C. If you do not have a thermometer, you could check whether the sugar has reach the hard ball stage by dropping a teaspoon on the mixture into a cup of cold water. The mixture will form a hard but chewy ball when pressed with your thumb and forefinger. If the mixture dissolves in the water then continue boiling till the desired stage is reached.
6. Remove the pan off the flame and allow if to stop bubbling.
7. Immediately dip the prepared apples in the toffee.
8. Allow the excess to drip off and place on the prepared baking try to cool until the toffee has hardened.
9. Arrange the toffee apples on a platter lined with a paper doily.
10. You could serve it as a dessert with ice cream.