4 cups sugar 1 cup waterLet the sugar dissolve in the water over medium to low heat Then add in ½ teaspoon cream of tartar &3 teaspoon red colouring
Allow the above 4 ingredients to come to a boil on medium heatOnce it starts bubbling lower heat slightly.Bring it back up to medium once the bubbles go down .Use a Candy Thermometer if you have oneLet it reach 150° / 300° Fahrenheit ( hard crack stage ) Otherwise you may check by dropping a teaspoon of the syrup into ice water to test if it's the correct stage.Guard your syrup because it can very easily burn. Twist each skewered apple quickly into syrup & stand on wax paper Makes about 35 snack apples
INFO & TIPS
If you're placing them into cellophane bags then quickly do it while they're still warm (once you're done coating all the apples ) because as they get cooler it gets stickier & more difficult to put them into the bags.