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1 Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each apple in their place. Transfer to a baking tray lined with baking parchment. 2 Pour the sugar into a large, heavy- based pan and warm over a low heat until dissolved. Carefully add the apple juice, maple syrup and vinegar and stir. Increase the heat, bring to the boil and cook for 7–8 minutes until the toffee reaches 140°C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water — the toffee should set instantly. 3 Take the pan off the heat and stir in the sprinkle mix. Dip each apple into the toffee, let any excess drip back into the pan then place on the baking tray. Repeat with the remaining apples. Leave to cool completely.
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Autor: onazna Najpogodnije su srednje velike kiselkaste jabuke, primjerice zlatni delišes. Jabuke operite, dobro osušite i odstranite peteljke. U svaku jabuku na mjesto peteljke gurnite drvene štapiće. Šećer pospite po velikom tanjuru. U loncu zagrijavajte šećer u kockama, vodu, boju za namirnice, vanilijinu esenciju i ocat dok otopina ne dosegne temperaturu 150°C. Lonac odmah stavite u zdjelu s hladnom vodom. Potom jabuku po jabuku potopite u sirup i držite toliko dugo dok ne budu omotane dovoljno debelim slojem. Jabuke stavite u tanjur sa šećerom tako da štapić bude okrenut prema gore. Ohladite i osušite.