Take off the heat and dip and roll the apples around in the toffee, coating until you have a thin shell. Let the excess drip away, then put on a lightly oiled non-stick baking tray to set.
You’ll need a sugar thermometer to make proper toffee and butterscotch.
If you want to use twigs, as we have done, make sure your twigs are from a non-poisonous species of tree. Give them a good scrub, dry well and wrap the ends in foil before piercing – it’s easier to make a little hole in the apple first. If you’re making a non-alcoholic version for children, it’s not advisable to give them twigs in case they chew them.