Pull any stalks off the twigs and push the sharpest end of each stick into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
Tip the sugar into a large saucepan and add the lemon juice along with 100ml water.
Bring to a simmer and cook until the sugar has dissolved. Swirl the pan to gently move the sugar around, but don't stir.
Add the golden syrup and bubble the mixture until it reaches 'hard crack' stage or 150°C on a sugar thermometer (be careful it doesn't boil over). If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil.
When it's ready, drop in some food colouring and swirl, turning off the heat when the colouring and toffee has combined.
Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin (you can gently reheat the toffee if needed).
Dip each apple into your chosen toppings or simply leave with just the caramel. Place the toffee apples on baking parchment to cool. Best eaten on the same day.
Prep time: TBC
Cook time: TBC
8 red apples
400g castor sugar
1 tsp lemon
4 tbsp golden syrup
Red or black food colouring
Toppings - chopped mixed nuts, pretzels and chocolate