Cover the apples with boiling water for a minute to remove any waxy coating.
Dry the apples, remove the stalks and push a sturdy wooden skewer into the apple.
Add the sugar, syrup and water to a pan and heat for about 5 minutes stirring gently until the sugar dissolves.
If you have a sugar thermometer boil the sugar mixture to hard crack stage at 146C/295F.If you don't have a sugar thermometer you can test whether the sugar is at the correct temperature by dropping a little into a bowl of cold water. If the toffee hardens immediately and can be snapped when removed, it is ready.
Add the lemon juice, being careful as it will bubble and spit.
Turn off the heat and dip each apple into the toffee, turning to coat before placing them onto a piece of baking parchment to set.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.