Line a baking tray with grease proof paper.
Insert a stick in to each apple at the top (the part that was attached to the tree)
Place all the toffee ingredients in a medium sized, heavy based saucepan and put over low to medium heat.
While stirring, bring the toffee slowly to a boil allowing the sugar to melt completely.
When the toffee comes to the boil, stop stirring and allow the mixture to bubble away until it reaches 150 degrees C (cracking point). This can take anywhere from 10 to 20 minutes. Use the wet pastry brush to wipe away any crystallisation from the sides of the pan. If you don't have a candy thermometer, drop a small dollop of toffee in a cup of cold water. If the toffee is ready, it will harden and need to crack to be broken. Remove the thermometer for the next step.
When the toffee is ready, turn the heat to low and very carefully tip the pot on an angle. Holding the apple by the stick, gently swirl the apple in the toffee. When it is coated, hold it above the toffee to drip before placing it back on the lined tray to harden.
Repeat with the remaining apples.
Leave the apples for around ten minutes to completely set before placing in cellophane bags or simply serve.
Serve straight away or store in a sealed container in the refrigerator for up to 3 days.