- 6-8 small red or green apples
- 225 g/8oz sugar
- 2-3 tbsp cold water
- pinch of cream of tartar
- wooden ice lolly sticks
- Wash and dry the apples and put them to one side.
- To make the toffee, place the sugar in a small saucepan and add the water. Put the pan over a low heat and stir the mixture until the sugar has completely dissolved. Now add the cream of tartar – this helps to prevent the sugar from crystallising – and bring the mixture to the boil. Turn the temperature down and simmer gently for approximately 10 minutes until the liquid turns golden brown.
- Remove the pan from the heat and allow the bubbles to subside. Quickly dip the apples into the toffee and leave them to cool on greaseproof paper or on a kitchen surface that has been rubbed with a little oil.