Place the apples in a large bowl, cover with boiling water, this will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.

Lay out a sheet of baking parchment for the apples, place the sugar into a pan with the water and Golden syrup, set over a medium heat. Cook for 5 mins until the sugar dissolves, stir in the vinegar, cook to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

Carefully dip and twist each apple into the caramel until covered, let any excess drip away, place onto the parchment paper to harden. You may have to heat the caramel if the temperature drops and it starts to feel to thick. Leave the apples to cool before eating. Add any sprinkles on the outside before they cool.