12 small apples, stalks removed
12 thin round skewers or chopsticks
3 cups caster sugar
1/4 cup liquid glucose
t teaspoon white vinegar
1/2 tsp red food colouring
Wash apples in hot water to remove wax coating, dry, push chopstick in top of each apple being careful not to go all the way through. Line 2 large trays with baking paper.
Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy based saucepan over low heat. Cook stirring for 5 - 7 mins or until sugar has dissolved (don't boil).
Increase heat to medium/high, bring to boil, cook without stirring for 15 - 20 mins or until toffee reaches hard crack stage, brushing sides of pan with a pastry brush dipped in water to avoid crystallisation. Remove from heat, tint with colouring, stand for 30 seconds for bubbles to subside lightly. working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on tray. Repeat with remaining apples and toffee. Stand for 20 mins or until set.