Heat all the ingredients gently in heavy based pan until the sugar has dissolved.
Bring to the boil without stirring to a temperature of 143 degrees C till a small amount dropped into a cup of cold water form 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 the 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.
Bawarchi of the Week
This enthusiastic blogger aims to promote traditional dishes from Jharkhand, with her rich culinary expertise.