- Place apples in a large bowl and cover with boiling water (you may have to do this in batches).
- This will remove the waxy coating and help the toffee to stick.
- Dry thoroughly and twist off stalks.
- Push a wooden skewer into the stalk end of each apple.
- Line two trays with baking paper.
- Place sugar and water in a heavy-based saucepan over a low heat.
- Cook, stirring continuously, until sugar has dissolved.
- Bring to the boil and stir in cream of tartar and food colouring.
- Reduce heat to low.
- Simmer toffee for 20 minutes or until it reaches hardcrack stage.
- Check by dropping a teaspoon of toffee into a glass of cold water.
- If the toffee solidifies and cracks easily, it's ready (it shouldn’t feel sticky).
- Remove from heat immediately.
- Working quickly and carefully, dip and twist each apple in toffee until covered, let any excess drip away, then place on baking paper to harden.
- You may have to heat the toffee a little if the temperature drops and it starts to feel too thick.
- Leave toffee to cool before eating.
- Can be made up to two days in advance and stored in a dry place.
- Wrap each toffee apple separately in clingfilm – it’s much easier to pack and transport them like this.
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