Push a stick into each grape

Line two baking trays with baking paper

Heat the sugar and water in a heavy-bottomed saucepan over low heat. Simmer, stirring continuously, until the sugar has completely dissolved. Stop stirring and increase heat until syrup boils.

Using a wet pastry brush, brush away any sugar crystals that have stuck to the sides of the saucepan above the syrup level.

Stir in the cream of tartar and food colouring. Reduce heat to low

Simmer the toffee for 20 minutes or until it reaches hard, cracking stage. (To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. Remove solidified toffee from the cold water and bend it. The toffee should crack easily and not bend or feel sticky.) Once toffee is at this stage remove from heat immediately.

Wait until toffee stops bubbling then dip one grape into the toffee. Tip the pan at an angle to coat it completely, especially around the base of the stick.

Place coated toffee grape onto the prepared baking tray.

Repeat with remaining grapes and leave to set at room temperature

Store in an air tight container in the fridge, should last about 3 days, will get sticky over time