Wash and thoroughly dry apples, ensuring all wax is removed. Remove stems and insert wooden skewers into the core.

Line a baking sheet with parchment paper and lightly grease with non-stick spray or butter.

In a medium saucepan, combine sugar, water, and light corn syrup over medium-high heat.

Stir until sugar dissolves, then bring the mixture to a boil without further stirring.

Insert a candy thermometer and cook until the syrup reaches 300-310 degrees Fahrenheit (hard-crack stage).

Remove saucepan from heat and immediately stir in the red food coloring.

Carefully tilt the pan and dip each apple into the syrup, swirling to coat the surface evenly.

Allow excess syrup to drip back into the pan before placing the apple on the prepared parchment paper.

Let the apples cool completely at room temperature for at least 20 minutes until the coating is hard.