Want to keep the children entertained this Halloween? Annabel Karmel has some eye-popping ideas and devilishly delicious bites.
What you'll need
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
Fairly thick twigs
Wash the apples. Dry thoroughly and twist off any stalks. Push a twig, wooden chopstick or lolly stick into the stalk end of each apple.
Line a baking tray with baking parchment and place the apples on it. Put 100ml of water in a pan and add the sugar. Cook over a medium heat for five minutes until the sugar dissolves, then stir in the vinegar and golden syrup. If you have one, place a sugar thermometer in the pan and boil rapidly without stirring until the temperature reaches 140°C/275°F. If you don't have a thermometer you can test the toffee by pouring a little into the bowl of cold water. It should harden instantly and when removed be brittle and easy to break. If the toffee is still slightly soft, continue to boil it.
Dip the apples carefully into the hot toffee mixture, swirling them around, and allow the excess to drip away, then place on the baking parchment to harden. You may have to reheat the toffee mixture if it starts to feel too thick.
Leave the toffee to cool before eating. These toffee apples can be made up to two days in advance.