Serves: 8 applesFor the caramel apples:
2) Put the sugar, maple syrup, golden syrup and cream in a saucepan. Bring to the boil over a medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 180C (firm ball stage) on a candy thermometer.
3) Pull the pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place the dipped apple on the prepared baking sheet until set.
4) If using a topping, spread the topping out on a sheet pan or waxed paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.
For the biscuit topping:
Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
For the nut topping:
Preheat the oven to 180C/Gas 4. Spread the nuts on a baking tin and toast until fragrant and brown, about 8 mins. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.