Salted Caramel toffee apples

Ingredients
10 eating apples such as Braeburns
300g light brown muscovado sugar
8 tbsp golden syrup
225g unsalted butter, softened
1 tsp vanilla extract
1 heaped tsp Maldon sea salt


Blanch the apples in a pan of boiling water for 30 secs to remove the wax and help the caramel to stick, remove with a slotted spoon, then wipe the skins with kitchen paper.
Remove the stalks and pierce each apple with a lolly stick or wooden skewer. Press the stick far enough so it won’t come out but be careful not to go the whole way through the apple. Put the apples in the fridge while you make the caramel.
Line a baking tray with nonstick baking paper. Put the sugar into a large saucepan with the syrup, butter and vanilla. Heat slowly over a medium heat for around 8 mins, or until the sugar has dissolved.
Increase the heat, bringing the mixture to a rolling boil. Add a sugar thermometer and boil for around 8 minutes or until the thermometer reaches 140°C ‘hard crack’ stage – if you don’t have a thermometer you can test by spooning a little into a bowl of cold water; it should harden instantly and, when removed, be brittle and easy to crack. Stir through the salt.
Remove the caramel from the heat. Submerge each apple into the caramel, twist using the stick making sure all but the very top is covered and place on your baking tray. Continue until all the apples are covered. Be careful not to touch the caramel. Allow the coated apples to set for 1 hour before serving.