Line a large cookie sheet with parchment paper, spray parchment paper with non-stick spray. Set aside close to your work area.

Combine sugar, water, corn syrup and food colouring in a medium size saucepan. Bring the mixture to a boil over high heat, use a wooden spoon to stir occasionally. Once the mixture boils, reduce the heat to medium-high. Use a candy thermometer attached to the pan to keep track of the temperature. Let the mixture cook until it reaches between 300°F and 310°F. This is called a hard crack stage and is super important to a hard candy shell for your candy apples. It takes about 20 minutes or so to reach the hard crack stage.

While the mixture is bubbling insert wooden sticks into the tops of your apples. You want to push them in so they go about halfway down the apple, you don't want the stick to go through the bottom.

Once you mixture is at the perfect temperature you can remove the saucepan from the heat. Pull your cookie sheet close the saucepan so when you dip you don't have to cover your kitchen in red candy.

Now as quickly as your hands can work, dip each apple into the candy mixture and swirl around to coat the whole apple. Pull the apple out, let the excess drip off a bit and place each apple on the cookie sheet, leaving a space between each one.

Allow the candy apples to cool completely. The candy coating should be hard, so when you bite in your hear a nice snap. It's a magical sound.

Enjoy with a big old candy apple smile!