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.