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1
Line a baking pan with foil. Wash the apples in hot water to remove any waxy coating then firmly insert the sticks into the stem end of the apples.
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2
Place the sugar, corn syrup, cream of tartar and 1/2 cup water in a large saucepan on low heat. Stir until the sugar has dissolved. Increase the heat to high and bring to a boil. Use a pastry brush dipped in water to carefully wash any sugar crystals from the inside of the pan.
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3
Boil the syrup to 300u00b0F on a candy thermometer (hard crack stage). Or boil for about 20 mins then drop a little bit of the syrup into cold water. If it forms a hard ball that will crack when tapped with a spoon, the mixture is ready.
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4
Remove from the heat and stir in the food color, if desired.
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5
Let the syrup settle until the bubbles have completely ceased to rise to the surface (if the mixture is still bubbling, bubbles will form on the apples once dipped, spoiling the appearance).
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6
Tilt the pan and use the stick to twirl each apple in the syrup. Allow the excess syrup to run off before placing the apple on the prepared pan to set. If the syrup becomes too thick, gently reheat, but avoid stirring as this encourages crystallization.
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7
When set, place apples in cellophane bags and tie to close. Keep in a cool, dry place (not the refrigerator).
