Day 139: Toffee Apples

Day 139 of #365 Creative #Ideas to do with your kids: Who makes good toffee apples? I am useless at making these, but my friend says this is a fool proof recipe!
You will need:
large bowl
8 Granny Smith apples
baking tray
baking paper
wooden skewers
400 g castor sugar
100 ml water
large saucepan
1 tsp vinegar
4 tbsp golden syrup
1 tsp red food colouring
How to make toffee apples:
1. Place the apples in a large bowl and cover with boiling water. This will remove the
waxy coating and help the caramel to stick.
2. While the apples are soaking, line a baking tray with baking paper. Dry the apples
and twist off the stalks.
3. Insert a wooden skewer into the stalk end of each apple, then arrange the apples on the
baking tray.
4. Heat the sugar and water in a saucepan over medium heat. Cook for 5 minutes until the
sugar has dissolved, then stir in the vinegar, syrup and food colouring.
5. Simmer the sugar mixture for about 20 minutes until it reaches the ‘hard crack’ stage.
Test by pouring a bit of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break.
6. Carefully dip and twist each apple in the toffee until completely covered. Allow the
excess to drip away over the saucepan before placing the apple on the baking tray to
harden. Repeat until all the apples are covered.
7. When the toffee has hardened and cooled, the apples can be eaten. Toffee apples can be made up to two days in advance and must be stored in a cool, dry place.