6-8 Medium Eating apples, wiped
450 Gram Demerara sugar (1 lb)
150 ml Water ( 1/4 pint)
75 Gram Butter (3 oz)
1/4 Teaspoon Cream of tartar
110 Gram Treacle (4 oz)
110 Gram Golden syrup (4 oz)
Push a wooden 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.