Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.
In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
Leave the apples on the cookie sheet to cool.
Makes 6 apples.
CAUTION: Be very careful when handling hot sugar - it will burn!
Submitted by: CM
