- 4 small apples (e.g. Cox)
- 150 g sugar
- 1 tsp red food colouring
- ½ tsp apple vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the stalks from the apples and impale them on wooden sticks.
In a pot of 80 ml water, quickly bring the sugar, food colouring and the vinegar to the boil until the sugar thermometer shows 150°C.
Then immediately remove the pot from the heat and dunk the apples into the mixture. Turn them around in the syrup until they are completely covered and then place them on a plate to cool and set.