1. Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick.
  2. Leave them to sit for 1 minute and then drain and dry with kitchen roll.
  3. Push a wooden skewer into the stalk end of each apple. Rest the apples, skewers up, on a baking tray lined with nonstick baking paper.
  4. Add 300g of golden caster sugar to a medium-sized pan with 3 tbsp of golden syrup and 5 tbsp of water.
  5. Swirl the water so it covers the sugar but do not stir.
  6. Heat the mixture on a low heat until the sugar dissolves.
  7. Turn up the heat and boil the sugar syrup until it reaches 140°C on a sugar thermometer.
  8. Don’t stir the caramel at any time, you can just swirl it around gently in the pan.
  9. Once the toffee has reached 140°c, quickly and carefully dip and twist each apple in the hot toffee until covered
  10. Repeat quickly with the other apples. If the mixture becomes too stiff, return it to the heat for a minute until it has softened.
  11. Immediately after the apples are dipped, sprinkle them with nuts, sprinkles or chopped dried fruits. Make sure to sprinkle the toppings over the apple rather than dipping the apples into the bowl – you don’t want them to set in the bowl!
  12. Leave to set at room temperature for at least 30 minutes and then enjoy.