Toffee Apples

• Apples
• 1lb Demerara sugar
• 4oz butter
• Scant

Use small crisp apples for these; spear them on wooden sticks about four inches long. Do not peel them, but wash them well and wipe them very dry. Put the butter and sugar into a heavy pan and stir over a low heat until the sugar has melted. Add the vinegar and boil the mixture quickly until it becomes dark brown and is brittle when a little is dropped into cold water. Put the apples ready with