1/2 cup super fine sugar
6 medium Granny Smith apples
1 1/2 cups water
1 1/2 cups white sugar
1 1/2 cups light corn syrup
1 tablespoon red food coloring
6 wooden candy apple sticks
Wash apples and remove the stems. Dry thoroughly, then spear each apple through the bottom with a candy apple stick and set aside.
Line a cookie sheet with aluminum foil and sprinkle it with super fine sugar.
In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium and continue to cook until the mixture reaches 300°F on a candy thermometer. Remove from heat, and while stirring, add the food coloring.
Working quickly, tilt the pan to the side to pool the candy mixture and rotate the apple around in it, coating well. Lift the apple and let some of the excess drain back into the pot. Place the apple on the prepared cookie sheet to cool. Repeat with the rest of the apples. Refrigerate for 2 hours to harden.
To store the apples, cut a piece of cellophane to fit around each of the candied apples. Place each candy apple in the middle of a piece of cellophane.Wrap the cellophane up and around each of the apples and tie a twist tie near the base of each of the candy apples, around the stick. Keep in the fridge for up to three days.