- Preparation Time10 mins
- Cooking Time10 mins
For the caramel apples
For the biscuit topping
For the nut topping
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.
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.
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.
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.
For the biscuit topping:
Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
For the nut topping:
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.