• 6 eating apples, peeled, cored and cut into heart shapes
  • 400g or golden caster sugar
  • 100ml of warm water


  • Squeeze half a lemon into a bowl, and add a 100ml of cold water
  • Cut the apples into heart shapes and put them into the lemon water
  • Remove the heart shapes from the lemon water, dry with kitchen roll and place in the fridge
  • Put the sugar and warm water in a pan over a medium heat, continue to stir for five minutes until sugar is fully dissolved, add a teaspoon of vinegar (preferably cider or white wine vinegar)
  • Continue to stir, take a bowl of icy cold water and you should be able to dribble a tiny bit of mixture onto a spoon and when you pull back out, it should set hard and crack – that’s when you’ll know that toffee is ready
  • You’ll need to work quickly – if the toffee starts to harden place it back on a low heat. Take the apple hearts, pop onto sticks, and roll in the toffee
  • Smear golden syrup onto a baking tray
  • Once you’ve dipped and rolled your toffee apples, place onto golden syrup and leave until they are set and hard

Be sure to eat  them as soon as soon they’re set!
Do not place in fridge, and do not leave for over four hours.

By Nanny Ashley

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About The Author

Nanny Ashley

There are two great pleasures in my life. Seeing children learn and grow, and a passion for good food. After picking up a handful of NVQ's relating to childcare, I went on to work for a leading Worcester nursery. Three years later I became a nanny and continued to develop my love for cooking and childcare. Along with a regular food column for Baby London Magazine, my goal is to make cooking for children and with children, simple, fun and exciting. Image credit: Helene Sandberg from Little London

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