- 3 cups white sugar
- 1 Tbsp white vinegar
- 1 Tbsp butter
- 1/2 cup water
- 1/2 tsp cream of tartar
- Few drops red food colouring
- 8 apples
- 8 wooden ice-block sticks or wooden sticks
- 6 tablespoon Damson Plum Jelly
Put the sugar, vinegar, butter and water into a saucepan. Heat gently, stirring constantly until sugar dissolves. Add cream of tartar, food colouring and Damson Jelly.
Bring to the boil. Do not stir. Let mixture boil until the hard crack stage. (The hard crack stage usually happens at 146-154°C. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. If the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mould it. Or use a candy thermometer.)
While mixture is boiling, wash and wipe the apples dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on a sheet of baking paper or non-stick foil. Repeat with remaining apples. Leave until cold and set.