Forget store-bought: Lucy likes to make her own Halloween confections, including, clockwise from left, toffee apples, sponge toffee, gummy worms and chocolate bark.Fernando Morales/The Globe and Mail
Be careful when working with hot sugar syrup, which can give you a nasty burn. Store the finished apples in a cool place in an airtight container to prevent them from getting sticky.
Servings: Makes 6.
Ingredients
2 cups sugar
1 cup water
6 small Macintosh or other apples, stems removed
Method
Poke a wooden skewer or stick into the top of each apple to form a handle. Line a baking sheet with parchment paper and lightly grease. Set aside. Fill a large bowl with ice and water and place next to stove.
Combine sugar and water in a pot over medium heat and stir until sugar has dissolved. Simmer mixture until it becomes golden caramel, about 10 minutes or 320 F on a sugar thermometer. Immediately place pot in water bath to stop caramel from overcooking. Working quickly, dip apples in caramel to coat and place on baking sheet. Let sit until coating has dried.
Lucy Waverman