150g/5½oz caster sugar
75ml/2½fl oz water
2 apples
2 tbsp yoghurt
Heat the water and sugar in a small saucepan over a low heat until the sugar dissolves, then simmer for 12-15 minutes, or until the caramel is a deep amber colour. (Do not stir during the cooking process as the caramel will become grainy.)
Thread each apple onto the end of a wooden skewer. Dip the apples into the caramel until coated evenly, then set aside on greaseproof paper to set. Pour any remaining caramel over the apples.
Serve with a dollop of yogurt.
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