1

Wash and thoroughly dry apples. Insert a wooden stick in the stem end of each apple.

2

Grease a large cookie sheet; set aside.

3

In medium saucepan, combine water, sugar, corn syrup, red hots and food coloring. Bring mixture to a boil over medium heat without stirring- until it reaches 290 degrees F. on a candy thermometer (almost a hard crack stage), about 20 minutes. To test with a spoon, drop a small amount of the mixture into a cup of cold water. It should separate into thin, hard threads. With a brush dipped in hot water, occasionally brush sugar crystals from the sides of the pan as the mixture cooks.

4

When mixture has reached desired stage, immediately remove from heat and dip apples. Tip saucepan and swirl each apple into mixture to coat evenly; lift out apple and swirl over saucepan a few seconds to catch drips. Place apples on baking sheet to cool. Work quickly before syrup hardens. If it does harden, you can place over low heat to soften again.

5

Cool apples at least 1 hour before serving.