Russet Toffee Apples

1. Tip the sugar into a medium pan and pour in 100ml cold water. Swirl the pan to combine (try not to stir the mixture with a spoon). Set the pan on a medium heat and let it come to a moderate simmer. After about 5 mins, the sugar should have dissolved.

2. Gently stir in 100ml golden syrup and continue to bubble for 10-15 mins, till the sauce has thickened and is a rich, dark brown colour. If you have a cooking thermometer, the temperature should read 150°C. If you don't have a thermometer, you can test the toffee by spooning a small amount into a bowl of cold water. It should harden immediately.

3. While the toffee sauce is cooking, twist any stems off the apples and very carefully poke a wooden skewer into the top of each one.

4. As soon as the sauce is ready, take the pan off the heat and carefully dip the apples in the sauce, turning them to coat. If the toffee starts to thicken as it cools, you can gently rewarm it to get it back to a runny consistency. Pop the coated apples onto a plate lined with greaseproof paper and leave them to cool for 10 mins. Eat the toffee apples straight away, or store them in a sealed container in a cool, dry place for up to 3 days.