How to make candy/toffee apples

My mom has over 40 years experience making candy apples. Get her tips and tricks for making perfect candy apples. No candy thermometer required. For 10 - 15 small apples, use 2 cups of white sugar with 1/2 cup of water. Add a pinch of cream of tartar, 1 teaspoon of food colouring, 1/2 teaspoon vinegar. Dissolve sugar over medium heat stirring continuously but try not to get sugar crystals stuck to the sides of the saucepan (if this does happen, use a pastry brush moistened with water to brush the crystals into the mixture). Once the sugar is dissolved and it begins to bubble, turn the heat up and STOP STIRRING. Boil for approximately 10 minutes. The syrup will be thickened and the bubbles larger. It is best to test the syrup to determine if it is ready. Drop small amounts of syrup into a bowl with water. BE CAREFUL, THE SYRUP CAN CAUSE NASTY BURNS. Leave the droplets in the water for about 10 seconds before you feel the consistency with your fingers. If the syrup drops are soft and malleable, the syrup needs to cook a bit longer. If a solid, hard syrup ball is formed, it is time to start dipping the apples (Granny-Smith apples give the best results). Cover the apples completely. This recipe can be easily doubled. My mom gives a recipe to cover a small amount of apples but used double the recipe in this video. Please feel free to ask questions, I will be happy to respond.