Remove the blossom end and stem from the apples. Dry them thoroughly and pierce a stick through each apple from the blossom end to the stem. Grease a sheet of baking parchment.
Combine the sugar, water and glucose syrup in a saucepan and cook over a low heat until the sugar has dissolved. Then raise the heat so that the marinade is boiling fiercely. To check whether it is ready, dip a stick in the marinade and old it under cold, running water. It's ready when it hardens.
Dip the apples in the hot marinade. Rotate them over the saucepan until all surplus marinade has dripped off. Place the apples on the greased baking parchment and leave to set.