Wash and thoroughly dry each apple, then insert a wooden skewer firmly into the stem end of each apple.

In a heavy-bottomed saucepan, combine sugar, corn syrup, and water, stirring until sugar dissolves, then bring the mixture to a boil over medium-high heat.

Insert a candy thermometer and continue boiling without stirring until the mixture reaches 300-310°F (149-154°C), which is the hard crack stage.

Remove the saucepan from heat and carefully stir in a few drops of red food coloring until the desired color is achieved.

Working quickly, carefully dip each apple into the hot candy mixture, tilting the pan and rotating the apple to ensure it is fully coated.

Allow any excess candy to drip off, then place each coated apple onto a parchment-lined baking sheet to cool and harden completely.

Once the candy coating is fully set, serve the candy apples immediately or store them in an airtight container at room temperature for up to a day.