Place the apples in a large bowl, then
cover with boiling water (you may have
to do this in 2 batches). This will remove
the waxy coating and help the caramel
to stick. Dry thoroughly and twist off any
stalks. Push a wooden skewer or lolly
stick into the stalk end of each apple.
Lay out a sheet of baking parchment
and place the apples on this, close to
your stovetop. Tip the sugar into a pan
along with 100ml water and set over a
medium heat. Cook for 5 mins until the
sugar dissolves, then stir in the vinegar
and syrup. Set a sugar thermometer in
the pan and boil to 140C or 'hard crack'
stage. If you don’t have a thermometer
you can test the toffee by pouring a little
into a bowl of cold water. It should
harden instantly and, when removed, be
brittle and easy to break. If you can still
squish the toffee, continue to boil it.
Working quickly and carefully, dip and
twist each apple in the hot toffee until
covered, let any excess drip away, then
place on the baking parchment to harden.
You may have to heat the toffee a little
if the temperature drops and it starts to
feel thick and viscous. Leave the toffee to
cool before eating. Can be made up to
2 days in advance, stored in a dry place.