First choose Large but firm tart apples work BEST and are better for candy apples.I choose Gala for these but I think I will do Granny smith next time for more of a tartness to compliment the sweet of the candy coating. Fugi apples would be a great pick too because they are firm and not too sweet. Use the Melon Baller to take balls out of the apples, then place a stick in each, pushing down all the way but not breaking through the skin.at the bottom

Line a large cookie sheet with the wax paper and spray with non-stick cooking spray

In a small saucepan, add the sugar, corn syrup, 2 teaspoons of food coloring and water cook on med-high stirring until it comes to a boil. When it comes to a boil do not stir anymore put your candy thermometor in and cook it until it get’s to 302 degrees Fahrenheit.

Now take an apple ball and tip the saucepan while turning the apple to fully coat.

After each ball is coated with the candy, place them on the greased, wax lined paper

If you chose to use candy/ cookie crumbs to decorate, dip the bottoms now while the candy is still hot on the apple ball

Working quickly is important so the hot candy doesn’t cool to much

Store at room temp

ENJOY!