20 small SUNCRISP apples
3 cups sugar
1 Tbsp white vinegar
1 Tbsp butter
¼ cup cold water
½ tsp cream of tartar
A few drops of red food colouring (optional)
Wipe apples with a cloth and a poke skewer down into the core of each apple.
Boil together WITHOUT STIRRING (approx. 7 minutes) until a drop snaps in cold water. Remove from heat and dip in apples while holding the skewer. Stand apples on greased oven tray until toffee is dry.
WARNING: Best done with no children around as the toffee will be extremely hot!