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A delicious post-fireworks treat for Bonfire Night, we love these organic toffee apples.
Line a tray with greaseproof paper.
Skewer the apples – till the skewer reaches half way to the centre. Remove the stem beforehand, if you like.
Place a saucepan over high heat. Add the sugar, water and spices. Simmer till sugar has fully dissolved.
Add the vinegar and butter and cook for 7-10 mins, till the toffee bubbles up, thickens and darkens a bit. Stir constantly and adjust heat as needed – lower if it bubbles too much, crank it up if it simmers too slowly.
Check the toffee is ready. Add a trickle of cold water. If it firms up immediately, it’s ready.
Coat apples generously, swirling them through the mix.
Place on a tray to cool and thoroughly set.
If you want to store them, wrap loosely in lightly oiled grease-proof paper and tie it up with some string.