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. To remove the wax, dip apples in boiling water and then buff the apples. Also add wooden skewers or a small dowel into the centre of the apple. Prepare a baking sheet with parchment paper that has been sprayed with non-stick cooking spray.

To make the sweet candy coating, add the sugar, water, and corn syrup to a medium saucepan and combine. Bring it to a boil over high heat. Reduce to a medium-high heat and add a candy thermometer into the mixture. Continue to boil until the candy reaches a temperature between 300-310 degrees. Occasionally brush down the side 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. Adding the food colouring at the end prevents the white food colouring from turning yellow at all during cooking. I added around a ½ teaspoon of white colouring and just 1-2 drops of soft pink.

Working carefully and quickly because the candy starts to cool, tilt the pan and dip each apple individually. Coat the whole apple completely, and then left it drip off slightly to avoid excess drip forming a large puddle of candy at the base of the apple. Place the dipped apples on the parchment lined 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.

After the apples are set, decorate with sprinkles. Use some more light corn syrup as "glue" to adhere the sprinkles. We used a combination, including a plastic spider (not edible) spider candy, sprinkles, nonpareils, and edible glitter. These apples are best served the day they are made. Any humidity will make the apples sticky, so store in an airtight container