Wash and dry the apples thoroughly. Impale them on the skewers.
Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 degrees C or is at hard crack stage.
When mixture stops bubbling add the red food colouring.
Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.
Hard crack stage
To check if the toffee is ready, drop a small amount of syrup into a glass of cold water. It should set hard and be hard to crack with fingers. If it forms a soft ball that you can mould with your fingers, it needs to cook for longer.
Toffee apples with peanuts
To make a peanut variation, roll apples in 1 cup chopped roasted peanuts after dipping into the toffee and allow to set.