Insert a wooden stick part way through stem end of apples. Grease large cookie sheet, set aside.

In 2 quart heavy saucepan, combine remaining ingredients. Over medium heat, heat mixutre to boiling without stirring.

With brush dipped in hot water, occasionally brush sugar from sides of pan.

Boil, without stirring, until candy thermometer reaches 290F, or when a little of mixture droped into cold water separates into thin, hard threads, about 20 minutes.

Remove syrup from heat, dip pot bottom briefly in cold water to arrest cooking. Tip saucepan; swirl each apple in mixture to coat.

Place apples on cookie sheet to cool. Work quickly before syrup hardens. Cool 1 hour before serving.

/Candy