1. Grease 16 patty pan tins well with butter, then distribute apple slices into tins.
2. Place sugar and water in a large saucepan and stir over a gentle heat until sugar is dissolved. Bring to the boil and add butter, lemon juice, food colouring and cream of tartar.
3. Boil vigorously until mixture reaches a temperature of 150C. This should take about 8 minutes.  At this stage the toffee will change colour to a shade of amber. You can test a little toffee in a saucer of cold water - the threads should immediately go hard and brittle.
4. Quickly pour the toffee into the patty pans and allow to cool. Once toffee thickens, insert ice-block sticks.

NOTES: If you have the option of apple variety, then I would choose something tart like Granny Smith.