Gently heat 550g (11⁄4lb) sugar and 300ml (10fl oz) water in a heavy-based pan until sugar dissolves.
Meanwhile, spear six eating apples with a lolly stick (or fork). Once the sugar has dissolved completely - otherwise it will crystallise - turn up the heat and let the mixture boil until it turns a caramel colour. Take off heat and immediately dip the pan in cold water to stop the caramel cooking further.
Quickly dip each apple into the caramel to coat, then place on non-stick baking parchment to cool. They should last for 2-3hr before the caramel starts softening.
