Prepare apples by washing and drying, as well as removing any long stems.
Starting at the base, push a wooden skewer almost all the way through the centre of each apple then set aside.
To make toffee, combine sugar, water and food colouring in saucepan and stir over low heat to dissolve sugar.
Once sugar is completely dissolved, increase heat and bring to a boil.
Continue to cook syrup, without stirring, until it reaches the hard-crack stage (temperature of approximately 150C).
Remove from heat and, one by one, dip apples in toffee mixture, twirling to coat evenly.
Place toffee coated apples top side down on a sheet of baking paper to set.