4tsp Caster Sugar
250g Light Brown Sugar
275g Golden Syrup
225ml Double Cream
Pre heat the oven to 110oC. Cover a flat tray with grease proof paper. Cut the apples into quarters then chop out the core, cut them thinly and lay them so that none of them are overlapping. Sprinkle two teaspoons of caster sugar evenly over the chips and sprinkle evenly with two teaspoons of cinnamon too. Bake for 1 hour then turn over and sprinkle the remaining sugar and some more cinnamon. Bake for another hour then move to a clean bit of grease proof paper and bake for another 2 and a half hours. Turning them form time to time.
Once almost ready to come out of the oven start making the toffee sauce. Put the butter, sugar, golden syrup and cream into a large saucepan. Melt the ingredients together then bring to the boil for 3-5 minutes until thickened. Then take off the heat.
Remove the chips from the oven and set them on a plate with a little bowl of the dip (careful toffee dip will be hot to begin with). Best eaten warm as an alternative to the toffee apple.
(Toffee dip can be stored in the fridge and heated up again when needed, yummy on top of ice cream or plain sponge.)