Sugar apples

Cover 2 baking sheets with foil. Grease the foil slightly with oil or melted butter.

Clean the apples well with a clean, dry towel. Push a skewer or bamboo stick in each apple.

Warm, while stirring, sugar, water and vinegar in a high, small pan with thick bottom over medium heat without cooking till the sugar is dissolved. Add the food coloring. Bring the mixture to a boil, lower the heat and cook, without stirring, 15 minutes.

Drop 1 teaspoon of the mixture in cold water, it must make a ball. If so: remove the pan from the heat immediately, else, reduce little longer.

Coat the apples, 1 by 1, in the sugar mixture by rapidly twisting. Cover the apples entirely with the mixture (Warning: the sugar mixture is very hot !).

Drain each apple little and let stiffen on the baking sheets at room temperature.

Wrap in cellophane and tie with a ribbon.

Sugar apples can be kept for 2 days.