Step 1

Line a large baking tray with non-stick baking paper. Stir the sugar, honey, water and glucose in a medium saucepan over low heat until sugar dissolves completely.

Step 2

Place a sugar thermometer in the pan. Bring the toffee to the boil. Reduce heat to medium. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water. Continue for 20 minutes or until the sugar thermometer reaches 150°c or "crack stage" (see tip). set aside until the bubbles subside. Add a few drops of red food colouring, if desired.

Step 3

Meanwhile, insert a skewer or piece of dowel into the core of each apple.

Step 4

Dip 1 apple into toffee and rotate to coat completely. Transfer the apple to the prepared tray. Repeat with the remaining apples. Set aside until the toffee sets and the apples have cooled completely.