Prepare a Heritage Cookie Sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Wash the apples softly with water and wash cloth to remove any wax. and dry the apples well. Put each one on a skewer or popsicle stick.
Mix sugar, corn syrup and water in a pot and heat it on a stove on medium-high until the sugar melts.
When it starts to boil, add the food coloring. Let it boil without stirring for 20 minutes, until it gets to 320ºF (use a special thermometer for this – see tip below if you don’t have one*). Remove it from the stove.
USE CAUTION ON THIS STEP: Dip the apples, one at a time in this mixture. Turn the apples around so that the mixture should cover the apples completely. Set aside with the stick upward to let it cool completely.
Repeat with remaining apples.
Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.
* if you do not have a candy thermometer, we recommend using a bowl of ice water to test the candy. If the candy hardens immediately when placed in the ice, it is ready to be used for coating.