Ingredients
4 cups granulated sugar
2 cups boiling water
1/2 teaspoon cream of tartar
few drops red food coloring
18 - 20 medium size apples

Method
Mix sugar, boiling water and cream of tartar in top of double boiler.
Bring slowly to boiling point over medium heat, stirring constantly.
Boil without stirring until syrup reaches hard crack stage (310 F=154C) or changes to a yellow color; WATCH CAREFULLY.
Wash off any sugar which may adhere to sides of saucepan, using a wet cloth wrapped around handle of wooden spoon or index finger.
Remove from heat and place in pan of hot water during dipping.
Stir in red food coloring.
Use firm clean, medium size apples; insert a wooden skewer in stem end of each.
Dip in hot syrup to cover apples; hold over pan until dripping stops.
Place on waxed paper until set.

Yield: Enough syrup for 18 -20 apples