The toffee becomes soft after about two hours -- so make these on the day of the party.
|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|
Wash and dry the apples. Remove the stalks and push an ice-pop stick into the middle of each one.
Line a baking sheet with waxed paper.
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.
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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