Wash apples in warm water and dry well.
Remove stems and insert skewers into stem ends.
In a deep heavybottomed sauce pan, combine the syrup, brown sugar, butter, water and lemon juice. Over medium-high heat, bring to a rolling boil for 8-10 minutes, watching carefully.
Remove from heat.
Prepare a 10 cm deep pan of ice water. Working quickly, carefully immerse apples into hot syrup, twisting to coat evenly. Dip quickly into ice water then place on greased tray.
Cool completely in refrigerator.