'Poison' Toffee Apples

Full preparation

1. Line a baking tray with greaseproof paper.

2. Insert the sticks into the apples at the stalk end.

3. Place the sugar, water and glucose in a saucepan.

4. Bring to the boil without stirring and cook until it reaches the hard 'crack' stage at 150C.

5. When it gets to soft 'crack' at 135C, add the black food colouring, I found I needed to add quite a bit to get the colour right.

6. When the sugar mixture has reached the right temperature, quickly dip the apples into the mixture.

7. Let the excess drip off and place on the lined baking tray to set.

8. If the mixture starts to cool during dipping, put the mixture back on the heat and re-heat again.

9. Leave to set and cool for 20 minutes.