Toffee apples

Wash and dry the apples.
Insert a sosatie skewer into the stalk-end of each apple.
Place the sugar and water in a saucepan and heat slowly.
Stir continuously to dissolve all the sugar crystals before the mixture comes to the boil. (Remove all the sugar crystals on the sides of the saucepan with a wet brush).
Add the golden syrup.
Boil until just before the hard crack stage (145 ºC).
Stir occasionally, otherwise the syrup will crystallise.
Add the colouring and mix.
Remove the saucepan from the stove and place into a larger saucepan with enough boiling water to reach halfway up.
Return to the stove and reduce the heat so that the water in the outer pan only just boils.
Dip the apples in the syrup, coating them well.
Allow most of the syrup to drip back into the saucepan.
Dry the skewered apples slightly by gently turning them back and forth.
Pace on buttered waxed paper, and allow to dry completely.
Makes 12 toffee apples.