Candy apple

Choose firm, crisp apples with a tart flavour, such as Granny Smith, to balance the sugary coating. Wash off any wax and dry them completely; syrup will not cling well to a damp apple.

Boil sugar syrup until it reaches the hard-crack stage, about 150 °C, then dip each dry, stick-mounted apple and let the excess drip off. Work carefully: the syrup is extremely hot and can cause serious burns.

Moisture or wax on the apple can stop the syrup gripping the skin. Wash the apples, rub them dry, and remove wax with a brief dip in boiling water before drying them thoroughly.

Keep them in a cool, dry place, individually wrapped or separated so the coatings do not stick together. Refrigeration can make the sugar coating tacky; for the best texture, eat them soon after making or buying.

Let it come to room temperature if it has been chilled, then cut it into wedges with a sturdy knife rather than biting straight through the hard shell. Remove the stick before serving wedges to young children.

The hard coating and whole apple can be difficult to bite and pose a choking risk, especially for young children. Do not give a whole candy apple to a child who is not ready to chew firm foods; cut it into small, manageable pieces and supervise them.

A candy apple has a thin, hard shell of boiled sugar syrup, while a toffee-coated apple is covered in a softer, richer toffee layer. The coating changes the bite and flavour, though both are served on a stick.