1. Line a baking tray with baking paper. Stick a thick skewer into the centre of each apple.
  2. Pour the sugar and 1/2 cup of water into a saucepan and stir over a low heat until sugar has dissolved. Stop stirring and bring to the boil for 20 minutes. Using a wet pastry brush (not plastic), brush away sugar crystals on sides of saucepan. Stir in cream of tartar and food colouring.
  3. Remove from the heat and stick an apple into the toffee, spinning the apple until it is fully coated. Place onto baking tray and repeat until all apples are covered. Sprinkle with little hearts and allow to cool.