Line a baking tray with baking paper. Stick a popsicle stick in the top of each apple.

Combine sugar and beetroot powder in a saucepan and stir well. Add 150mL water and mix until smooth. Cook over high heat, stirring, until sugar dissolves, then bring to the boil and cook, without stirring, until mixture reaches 160C on a sugar thermometer. Wipe down the sides of the saucepan occasionally with a wet pastry brush.

Remove from heat and when bubbles subside, twirl apples in toffee and set aside on the tray to set.