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Wash and dry apples and insert sticks into stem end of each. Apples should be room temperature to prevent moisture from forming inside the taffy. Mix remaining ingredients and cook over medium heat in a small saucepan until it reaches 300 degrees F on a candy thermometer (hard-crack stage), about 12 minutes. It takes a while to reach this stage but it occurs quickly, so do not leave the area while the syrup is boiling. As it nears the 280 degrees F mark, watch closely as it may burn if you do not take it off the heat.
Quickly dip each apple into the hot syrup, covering it completely, and place it on a greased cookie sheet to dry. Store on wax paper in a dry area. If they are stored in a moist or refrigerated area, they will weep and become sticky.
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