Spicy Decorated Candy Apples

Wash the apples well in hot water to remove the waxy coating and help the caramel to stick

Dry them thoroughly and twist off any stalks

Push a skewer or stick into the stalk end of each apple

Place the apples on parchment paper on a baking tray, close to your stovetop

Add the sugar and cordial to a pan and set over a medium heat

Cook for 5 mins until the sugar dissolves, and then stir in the TABASCO^® Habanero Sauce and syrup to form the toffee

Using a sugar thermometer in the pan, boil to 300°F 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, and then quickly dip into your toppings of choice, so that they stick to the toffee

If the toffee starts to harden in the pan, bring to the heat again to melt

Place the finished apples on the baking parchment to harden and cool before eating

The toffee apples can be made up to 2 days in advance, stored in a dry place