Caramel Apples

For the caramel apples: <br>

1) Remove the stems from the apples, scrub the apples under warm water and dry them

Insert a chopstick through the top of the apple all the way to the bottom

Line a baking sheet with waxed paper and set aside. <p>

2) Put the sugar, maple syrup, golden syrup and cream in a saucepan

Bring to the boil over a medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 180C (firm ball stage) on a candy thermometer. <p>

3) Pull the pan from the heat and stir in the butter

Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple

Place the dipped apple on the prepared baking sheet until set. <p>

4) If using a topping, spread the topping out on a sheet pan or waxed paper and immediately roll the caramel coated apples in the topping

Transfer to the prepared baking sheet until set. <p>

For the biscuit topping: <br>

Put the wafers or cracker of choice in a plastic storage bag and smash until coarse. <p>

For the nut topping: <br>

Preheat the oven to 180C/Gas 4

Spread the nuts on a baking tin and toast until fragrant and brown, about 8 mins

Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.