|Red apples||12 Medium (Preferably Mcintosh)|
|White sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Red food coloring||10 Drop|
Wash and polish apples.
Insert skewers into stem end.
Prepare squares of waxed paper or tinfoil each big enough to hold an apple, blossom end down.
Boil 1" of water in a large flat pan.
Place the rest of the ingredients into a heavy-bottomed saucepan that will fit into the flat pan.
Stir over low direct heat to dissolve the sugar, then, without stirring, continue cooking over moderate heat to the medium-crack stage (290 degrees).
Remove from heat.
Place in the pan of hot water.
Dip apples quickly into the syrup and set, skewer end up, on the waxed paper squares.