Candy apples have long been a fall favorite. Popular at fairs, festivals and Halloween parties, candy apples are simple to make at home as a treat for your family. While you can use any variety of apples, Red Delicious, Granny Smith and other large types take well to the candy process. Candy apples that are not eaten immediately will keep for up to a week in the refrigerator.
Line a cookie sheet with waxed paper.
Wash and remove the stems from 16 apples. Insert a Popsicle stick into the stem end of each apple, pushing the stick to the bottom of the apple. Set the apples on the lined cookie sheet.
Combine 2 cups water, 1 cup light corn syrup and 6 cups white sugar in a large saucepan. Heat over medium high heat, stirring constantly until the sugar is melted.
Attach a candy thermometer to the side of the saucepan and continue to cook the mixture until it registers 300 degrees F.
Remove the mixture from the heat and quickly stir in 4 to 7 drops of red food coloring.
Dip the apples, one at a time into the candy mixture. Allow the excess to drip from the apples back into the pan.
Place the candied apples on the wax paper and allow to cool. Wrap in cellophane any apples that are not going to eaten immediately and secure the cellophane with wire ties. Plastic wrap can be used, but will stick to the apples.