Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  eating apples -- wiped, up to 8
  1              pound  demerara sugar
     1/4          pint  water
  3             ounces  butter
     1/4      teaspoon  cream of tartar
  4             ounces  black treacle
  4             ounces  golden syrup

Preparation:

Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day.

Nutritional Information:

612 Calories (kcal); 69g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 186mg Cholesterol; 706mg Sodium