1kg granulated sugar
1 cup (250ml) water
1/2 cream of tartar (not essential if you don't have it in)
12-15 sticks or skewers
Put the sticks into the apples at least halfway, and lay out a sheet of baking paper, or have a couple of non-stick cookie sheets ready.
Put the sugar and water into a large saucepan, and stir to combine on a medium heat. Bring to the boil and stir in the cream of tartar. Increase the temperature and heat to hard crack stage, around 150˚C, at which point the toffee will turn a light brown colour.
Remove from the heat and dip each of the apples into the toffee to give a thin coat, then place the toffee apple on the cookie sheet or baking paper with the stick pointing up, and allow to cool (about half an hour or so).
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