In a large heavy covered pan, heat
sugar and water slowly until boiling and sugar dissolves.
Add cream of tartar and amaranth
Boil, uncovered, to 130C on a
sugar thermometer, or until a teaspoonful of the syrup cracks when
drizzled into cold water.
Remove from heat, twist about half
the apples, one at a time, into syrup to coat.
Drain and place on greased baking
Heat remaining syrup again until
Remove from heat and coat
remaining apples, cool until set.
Wrap in cellophane and tie with
ribbon, if desired.
Makes about 20
Amaranth powder is the red coloring
once used by pharmacists in the preparation of medications. Your local
chemist may have a jar, so stock up (a little goes a long way) for
professional-looking toffee apples. Otherwise, use liquid food color,
cochineal, or red powdered Chinese food coloring available from Asian