Poison Toffee Apples

Directions

1. 1
   Grease a piece of baking paper and place on a tray/baking sheet.
2. 2
   Insert bamboo skewers in all the apples and set aside.
3. 3
   In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
4. 4
   When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
5. 5
   Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
6. 6
   Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.