Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: push a wooden cocktail stick into each apple core, making sure they are secure. put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. add the remaining ingredients and bring to the boil. boil until the temperature reaches the soft crack stage 143 c (290 f), when a little of the syrup dropped into cold water separates into hard but not brittle threads. brush down the sides of the pan occasionally with a pastry brush dipped in cold water. do not stir. dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. do not keep for more than 1 day.

Target recipe: push a stick into the core side of each apple. heat all the ingredients gently in a heavy based pan until the sugar has dissolved. bring to a boil without stirring till it reaches a temperature of 143 deg c or when a small amount dropped into a cup of cold water forms a hard ball. keep a brush dipped in water handy and keep cleaning the sides of the pan while the toffee is cooking. remove from heat and stand pan in a bowl of cold water to prevent the cooking continuing. tilt the pan so that the toffee is in one corner, dip the apples into the toffee twisting them to coat all over. place on an oiled baking sheet until the toffee has set.