Maple Toffee Apples: Boil the maple syrup in a heavy based saucepan (ceramic is best) for 10 minutes, until the syrup is reduced and really sticky.

Skewer each apple on a stick by inserting the stick directly through the core from the top of the apple. Dip an apple in the toffee, coating evenly. Then hold the apple up and slowly twirl it to allow the toffee to cool in an even coating. Once the toffee has started to cool, place the apple, stick side up on a sheet of baking paper (shiny side facing up). Repeat until you have 4 apples covered in toffee.

Dark Chocolate and Toasted Hazelnut Apples: Melt the chocolate in a microwave or in a bowl placed over a pan of boiling water. When the chocolate is melted and runny, dip a skewered apple into the chocolate and twirl it so that the whole apple is covered.

Sprinkle the apple with toasted hazelnuts and place it on the sheet of baking paper, lolly stick facing up. Repeat for the remaining apples.

Eat them all!