In a small saucepan, mix the sugar, corn syrup and water. Attach the candy thermometer to the side of the pan. Make sure the bottom is in the mixture.
You will then cook this mixture over medium heat, until the candy thermometer says 300 degrees. This is referred to as the hard crack stage.
After the candy mixture has reached 300 degrees then remove the pan from the heat and stir in the red food coloring until the desired color is reached. I love this red food coloring because it really makes it red rather than a shade of pink.
To get the red of these apples it took about ½ tsp of food coloring with this brand.
Once the toffee apple mixture is to the desired color it is time to start dipping apples!
Dip each apple into the melted sugars, allowing access to drip off back into the mixture.
Dip each apple 2-3 times before setting them on the sprayed wax paper to set. If at any point your mixture begins to harden too much, put back over medium heat and heat back to 300 degrees and then pull back off.