Insert a stick into the center of each apple so that it is firmly in place. Also, prepare a rimmed baking sheet with parchment or wax paper.
In a sturdy saucepan, combine together your sugar, water, and corn syrup on medium high heat.
Bring the mixture to a boil. Then insert your candy thermometer and boil until the ingredients reach 300f without stirring (the hard crack stage).
Carefully remove the mixture from heat and stir in your red food coloring.
Next, holding each of the apples by the stick, one at a time, carefully dip each apple into the mixture, swirling the stick to cover the entire apple. Then allow the excess candy mixture to drip back into the pan before transferring the apples to the parchment lined baking sheet.
Allow the apples to cool completely before serving.