Toffee Apples

Line two flat baking trays with baking paper and set aside. Wash apples well and dry well with a soft cloth. Place them onto a flat board, stem end up and push the paddle pop stick or skewer into each one.

Combine the sugar, water with lemon and glucose and colouring in a large saucepan. Stir over a very low heat until sugar dissolves. Brush the edges of the pan with a pastry brush dipped in water to remove any sugar crystals.

Increase heat and bring to simmering point. Simmer uncovered for 10 min or until mixture reaches hard crack stage 154C on a sugar thermometer.

Remove from the heat and allow the bubbles to subside, to intensify the colour, add a few extra drops of food colour, swirl to distribute the colour.

Tilt the pan to the side and dip the apples into the toffee one at a time, swirling to coat the apple with the coloured toffee mixture. Allow the toffee to drain off for a few minutes. Then place onto the baking tray to set.

Repeat with remaining apples and toffee. Decorate the around the paddle pop sticks with spearmint leaves, attaching with a little extra toffee if needed. When set, wrap in cellophane.