Line a baking tray with baking paper. Push the lollipop sticks into the stalk ends of the apples and set aside on the prepared tray.

Measure the sugar into a heavy-based saucepan and add 75ml (2½fl oz) water and the lemon juice. Place over a very low heat to dissolve the sugar. As soon as the sugar has softened and begun to dissolve, you can lift the pan slightly and swirl it around gently. Don’t stir the pan as that may allow crystals to form on the sides which will spoil the texture.

Once the sugar has fully dissolved, add the golden syrup. Swirl the pan to mix. Boil the sugar mixture until it reaches 149°C/300°F on a sugar thermometer and turns a golden brown colour. Alternatively, you can test whether it is ready by dropping a small amount of the caramel from a teaspoon into a glass of cold water – if it goes hard, it is ready. (Be prepared to do this a couple of times if you have children!) Immediately add the red colouring, swirling the pan until it is evenly coloured.

To coat the apples, hold them by the sticks and dip them into the caramel, tipping your pan so the caramel can cover the apples completely. Carefully place the dipped apples back on the lined baking