Rinse, dry and stem the apples. Insert the sticks into the stem end of the apples and set aside.

For the syrup:

Place water in a saucepan and stir in sugar. Place over low heat and stir constantly to dissolve sugar. At the boil, wipe down the side of the pan with a clean brush dipped in cold water, cease stirring and add the cream of tartar. Insert the candy thermometer and cook the sugar to a hard crack, 305 degrees.

While the sugar is cooking, occasionally wipe down the inside of the pan with a brush dipped in cold water. When the sugar reaches 300 degrees, add 5 to 6 drops of coloring.

When the sugar reaches the hard crack, remove thermometer and immerse bottom of pan in a bowl of ice water to stop cooking. One at a time, dip the apples into the hot sugar syrup, letting the excess drip off over the pan and placing the apples on the oiled pan for the sugar to set and

harden. Cool the apples and serve them on the day they are made.