Toffee Apples - cooking recipe

Ingredients

6 -8 medium apples, wiped
450 g demerara sugar
150 ml water
75 g butter
1/4 teaspoon cream of tartar
110 g treacle
110 g golden syrup

Preparation

Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
Add the remaining ingredients and bring to the boil.
Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
Do not stir.
Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
Do not keep for more than 1 day.