Place all the apples in a large bowl and cover with boiling water . This process will help remove the wax coating in order to help the caramel to stick.
Using kitchen towels dry the apples and twist off any stalks.
Push a wooden skewer /lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on this, close to your stove. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous.
Always dip in caramel and allow to harden before you dip into chocolate, once you've done this refrigerate the apple for a minute or so, to let it set - but not too much so your toppings can't adhere.
If you want to decorate with drizzled chocolate, place your apple on an upside down glass with baking paper below it - the higher you drizzle from the thinner the drizzle will be!
Can be made up to 2 days in advance, stored in a dry place.
A decorative twist on a recipe from Good Food magazine