TOFFEE APPLES

1. Remove the wax coating from the apples by placing them into boiling water for 40 seconds, then rinse under cold water. Dry the apples and remove the stems.
2. Push a lollipop stick into the centre of each apple, then place into the refrigerator to chill while you prepare the toffee.
3. Place the water, sugar, glucose and salt into a saucepan and heat until the sugar has completely dissolved.
4. Once the toffee reaches 175°C, remove from the heat and dip the apples, ensuring they are completely coated.
5. Set aside on a lined tray and allow to cool completely at room temperature, approximately 90 minutes.

CHOCOLATE COATING

1. Place the salt and gold lustre dust into a small bowl and mix until the salt is coated.
2. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Transfer into a jug and dip the apples until completely coated, then transfer onto a lined baking tray.
4. Before the chocolate sets, sprinkle with gold salt.

Note: Store at room temperature. Best eaten on the same day the chocolate toffee apples are made.