This is very simple and quite fun, I made these (and caramel apples) allllllllll day long when I worked at the candy shoppe, now I will teach you how it's done!

Lets get started

Ingredients/Needed
Makes 6 medium or 12 mini candy apples
Candy thermometer
Wooden sticks
Unsalted butter, for parchment paper
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring, (optional)
6 medium apples, or 12 lady apples

Directions
1. Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
2. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated, spin sticks back and forth between pointer finger and thumb to shake off excess. Transfer to prepared baking sheet; allow to cool.

Enjoy!