Wash and dry the apple, insert a lollipop stick or a thicken wooden skewer into the middle of each apple.
In a medium size heavy saucepan combine the sugar and water, bring the mixture to boil, to prevent burning on the side of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. After the mixture is boiling well let it simmer for about 20 min until reach the hard crack stage ( 145 to 155 degrees), it is best aften check with a candy thermometer. Then add the cream of tartar and the food colouring and stir well, remove the pan from the heat and wait until the syrup stops bubbling.
To dip the apples, carefully tip the pan to one side, insert an apple into the mixture then rotate until it is all covered. Allow it to drain a little then move the apple on a baking paper to cool and harden, then spray some edible gold powder to give them an extra texture to the caramel.
If no candy thermometer is available, it is possible to deep a piece of syrup into a glass of cold water, if it becomes instantly hard and cracks means it is ready
The induction cooktop gives a very good temperature control, which is essential for recipes like this one.