3 cups Chelsea White Sugar
1/2 cup water
1/4 tsp cream of tarter
2 drops of red food coloring
8 apples
8 wooden ice block sticks

Line a baking sheet with baking paper.
Put Chelsea White Sugar and water into saucepan. Heat gently stirring constantly until sugar dissolves. Add cream of tarter and food coloring, bring to the boil. Do not stir.
As the sugar is boiling take a pastry brush dipped in water and wipe any crystals that stick to the side of the pan,this will stop them forming more crystals.
Let mixture boil until the hard crack stage (the hard crack stage usually happens at 146°-154°C – use a candy thermometer). This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water - if the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mold it.
While mixture is boiling, wash the apples and wipe dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on prepared baking sheet. Repeat with remaining apples, leave until cold and set.