Pour in the ingredients into the sauce pan.

Put wax paper on a baking tray and grease it really well.

Let the mixture boil and let it reach to 310°C to prevent crystilization.

Pierce down the middle of the apples using either lolly sticks or skewers.

Coat the apples quickly with the boiled mixture and coat them evenly.

Let the apples cool down for 20 minutes.

Serve.