Candy apples (malus domestica). Twist the stalks off of 8 dry, unwaxed apples (or cover with boiling water to remove wax) and push a wooden skewer into each. Set 400g golden caster sugar and 100ml water over a med heat for 5 mins until dissolved, then stir in 1 tsp vinegar and 4 tbsp golden syrup. Set a sugar thermometer in the pan and boil to 140°C or 'hard crack' stage. Add red dye if desired. Quickly and carefully dip each apple in the hot toffee and place on baking paper to harden. Zone 4-7
