Place the sugar in a small sauce-pot and gently stir in the water.
Cook on medium high heat until light golden brown.
While sugar is cooking, cut the apples into 6 even slices, discarding the core.
Cut the bottom of each slice until it stands securely.
Skewer the cut end of each apple.
While the caramel is warm, hold the skewer, and dip each apple slice.
As you remove the slice from the caramel, allow excess caramel to drip off.
Continue to hold, until caramel hardens.
Gently remove the skewer and place on parchment paper until ready to serve.