Sweet Candied Fruit
Twist the stalks off the apples and scrub thoroughly to remove any wax coating. Push lollipop sticks into the bottom of each apple.
Tip the sugar into a pan with 40 ml water and place over a medium heat.
Cook for a few minutes until the sugar dissolves, swirling the pan rather than stirring, then add the vinegar, cinnamon and syrup. Bring to a boil and test frequently by adding a tsp of toffee to cold water. If it hardens immediately and is brittle when removed, the toffee is ready. If it’s still soft, continue to cook it.
Working very quickly, dip the apples into the hot toffee, let the excess drip off then place on a piece of baking parchment to harden.
If the toffee starts to cool and become sticky, then simply bring back to the boil, test it again and proceed as before.