Wipe the apples well to remove any waxy coating, otherwise the toffee won't stick. Remove the stalks and put a stick or a wooden skewer in each stalk end.

Carefully heat the sugar, butter and water in a pan over a low heat until it is all dissolved. Bring to a boil and cook for a few minutes.

Remove from the heat and stir. Dip the apples into the toffee, swirling them around until coated. Place them on none stick baking paper and allow them to set.