Rinse the apples well and pat dry. Insert a stick into each apple. Set aside.
Place all the ingredients in a saucepan and bring to a boil. Simmer, without stirring, until a candy thermometer reads 143°C (290°F). Remove from the heat. Dip the apples in the syrup one at a time, coating thoroughly. Place on the cookie sheet. Let the glaze harden.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.