Candied Apples

The toffee becomes soft after about two hours -- so make these on the day of the party.

Candied Apples

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    12 small dessert apples 1/2 stick unsalted butter
    12 wooden ice-pop sticks 4 teaspoons lemon juice
    2 1/4 cups light brown sugar Colorful sprinkles
    2 tablespoons corn syrup


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    • 1

      Wash and dry the apples. Remove the stalks and push an ice-pop stick into the middle of each one.

    • 2

      Line a baking sheet with waxed paper.

    • 3

      Put the sugar, syrup, butter, lemon juice, and 1/4 cup water into a heavy-based saucepan. Bring to a rapid boil and, stirring all the time, boil until the mixture reaches 275 degrees F. If you don't have a sugar thermometer, drop a teaspoon of toffee into a cup of cold water. If the toffee dissolves it's not ready, but if it becomes stringy it's ready. Take the pan off the heat and dip the base into a bowl of water to prevent the toffee from burning.

    • 4

      Dip the apples into the toffee until evenly coated. Stand them on the baking tray, scatter with sprinkles and let set in a cool dry place.

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