+- 20 apples (golden delicious tastes best - can use a few Granny Smith for a sweet - sour taste)20 wooden skewers4 cups sugar1 cup water½ teaspoon cream of tartar1 bottle red food colouring
Wash apples and dry well with a paper towel. Poke a skewer through and allow to air dry for 1 hour. (This is to avoid any liquid on the apples - just 1 drop of water from the apples will cause bubbles to form in the toffee while getting hard)Grease 2 baking trays with sufficient spray and cook.Combine sugar, water and colouring in a large heavy based pot and cook on medium - low heat until sugar has dissolved - I used a gas stove. Add cream of tartar and increase heat to medium so that mixture is bubbling (keep a close eye as mixture will rise to almost double or more)Continue cooking for approximately 15 minutes.Spoon out 1 teaspoon of the mixture into a cup of cold water to test if it is ready. Mixture should become hard after a few seconds - if not, continue cooking for 1 more minutes on medium - low heat.Once toffee has become hard after testing - remove from heat.Dip each apple in toffee - you may need to tilt the pot so apples can be covered well.Place on greased baking tray.Work fast as toffee starts to harden quickly. It is recommended that 2 people work together - 1 person dips in toffee and the other places on baking tray.