We used small apples from an orchard that were not coated in wax. If you are using store bought apples that are coated in wax, you'll have to remove the wax to help the candy stick to the apples. For the stick for the apple, we used some sticks we cut from a tree branch. Cut them to about 6 inches. Twist off the apple stem and push the stick into the centre of the apple. Prepare a baking sheet with parchment paper that has been sprayed with non-stick cooking spray.
Next, to make the candy, add the sugar, water, and corn syrup to a medium saucepan and combine. Bring it to a boil over high heat. Reduce medium-high heat and add a candy thermometer to the mixture. Continue to boil until the candy reaches a temperature between 300-310 degrees or hard crack stage. Occasionally brush down the sides of the pan with cold water and a pastry brush to help prevent re-crystallization.
When the candy reaches 300-310 degrees remove from the heat, and add the food colouring. We added around a ½ teaspoon of red colouring to achieve the bright red color.
Finally, working carefully and quickly because the candy mixture starts to cool and set, tilt the pan and dip each apple individually. Coat the whole apple completely, and then let the hot candy syrup drip off slightly to avoid a large puddle of candy at the base, for the perfect candy apple. Place the dipped apples on the parchment lined large baking sheet to set. Take care working with the candy as it's very hot. Have a bowl of ice water standing by incase of any burns.