Mini Salted Caramel Toffee Apples

Makes 16

Ingredients:

• 16 wooden sticks
• 16 baby apples, washed and dried
• 11/2 cups light corn syrup or glucose
• 300g butter, chopped
• 2 cups Selati organic white sugar
• 2t vanilla
• Sea salt, for garnish

Method:

1. Insert a stick into the centre of each apple and set aside.
2. Place 1 cup (250ml) corn syrup, the butter and sugar in a medium saucepan over medium heat and stir until well combined.
3. Bring to the boil and cook for 8–10 minutes (do not stir) or until temperature reaches 140°C on a sugar thermometer.
4. Remove from the heat and stir in the remaining corn syrup and vanilla.
5. Dip the apples into the caramel and place on a baking tray lined with non-stick baking paper.
6. Sprinkle with a few salt crystals. Set aside for 30 minutes or until set.

TIP: Use the same caramel recipe to make caramel popcorn. Stir ready-popped popcorn into the hot caramel then place onto a lined baking tray, in a single layer, to cool completely. Separate the popcorn into individual kernels before serving.