Place a bamboo skewer into each apple. Line a cookie sheet with parchment paper and have it ready for the candy apples to cool on.
Combine sugar, corn syrup, water, food coloring and flavor extract into a large saucepan over high heat with a candy thermometer.
Allow the mixture to come to a boil and then turn down to medium high heat and let it continue to bubble and reach 305 degrees (hard crack on a candy thermometer)
Once the temperature is reached remove the mixture from the stove and dip the apples in one at a time. You want to spin them in the mixture until well coated and then remove them and continue to spin so the excess mixture falls back into the saucepan.
Place the apples onto the parchment lined cookie sheet to cool. Serve immediately or wrap within a few hours. They will last about 2-3 days at room temperature.
Supplies Needed- Candy thermometer, bamboo sticks and parchment paper