Wash the apples with Hot water to remove wax. Dry well
Insert a stick

Put the sugar, water, glucose, and vinegar in small saucepan and bring to the boil and then add food colouring.
Simmer till 155 deg exactly. Up to 158 deg when rested is Good. About 12 minutes.
When the bubbling stops, tilt the saucepan to form a pool and rotate the apple to coat.
Let drip and then set on a tray with baking paper.
Allow to cool and set hard.
Wrap in Cellophane.

6 Small Apples
1 cup sugar
.5 tsp Tartaric Acid (vinegar)
3 Tbs water
1 Tbs Glucose
.2 tsp red food colouring

Quality Sugar thermometer is a must.

A lot of people have tried and failed at toffee. Just accept you will need a couple of tries to master the skill. Temperature is so important but so is how you bring it up to temp. A thick walled pot can take the toffee 10 degrees past really easy. A thin pot allows a bit more temperature control but can easily burn on the bottom and edges. I like a thick walled pot as it does tend to burn less. Say, bring it up to 145 deg and take it off the heat. See how much extra energy your pot adds. Say 5 degrees. This is pretty normal. Then move on from there. Creep up on the temperature. Try to find small apples. Woolworths sell apple minis for kids snack. Ideal. Less apple and more toffee is correct.

I really like making my own lollies. Little cup cake liners with different colours and sprinkles. Or just lay out a sheet of baking paper and drop on different size droplets. For a praline line a tray with baking paper and then pour on the toffee and tilt side to side to thin out.