Candied Apples with Currant Syrup

Insert lollipop sticks or wooden craft sticks into the top of each apple, securing them firmly in place.

In a large, heavy saucepan, combine the sugar, golden syrup and water. Heat the mixture over high heat until it reaches a boil, then decrease the temperature to medium and continue cooking for approximately 45 minutes, or until the syrup reaches 300-310 degrees F (149-154 degrees C), and forms hard, brittle threads when a small amount is dropped into cold water.

Immediately remove the saucepan from the heat and stir in the black currant syrup.

Dip each apple into the hot sugar mixture, holding it by the stick and making sure not to touch any other apples. To speed up cooling, insert the other end of the stick into a thick sheet of foam board, or place coated apples on waxed paper or aluminum foil, keeping them separate from one another.