Eufala's Red Hot Apples

In a 2-quart saucepan, cook the water, sugar and red drops until all the sugar and red drops are dissolved into syrup.

Peel and core apples.

Place 5 or 6 apples into the syrup and cook. Turn over one at a time when the top side becomes red. Cook until you can stick a fork into them.

When the apple is red and tender, lift out individually and put on a dish.

Continue with the remaining apples. Cook the syrup until near jelled. Fill each center. Freezes well.