Candied Apples

Wash and dry apples thoroughly. Insert a wooden skewer into the stem end of each apple. Place sugar, syrup, and water in a small, heavy, deep saucepan so the syrup will be deep enough to dip the apples into. Heat slowly, stirring until sugar is dissolved. When the mixture starts boiling, add food coloring. DO NOT STIR FROM THIS POINT ON. Wipe sides of pan with damp cloth to remove sugar crystals. Boil without stirring until syrup is brittle when a small amount is dropped into cold water, or 300 degrees F on a candy thermometer. Dip apples into syrup. Remove at once, twisting each apple to spread the syrup evenly. Stand apples on a buttered baking sheet. Let stand until the syrup hardens. Makes 8 candied apples. NUTTY CANDIED APPLES: Prepare candied apples. Roll end of apple in chopped nuts before placing on baking sheet. CEREAL COATED APPLES: Prepare candied apples. Roll end of apple in a sugared, puffed, dry cereal or granola-type cereal before placing on baking sheet.