Wash and dry the apples thoroughly, then remove the stems and insert a wooden stick into the core of each apple.

In a saucepan, combine sugar, corn syrup, and water over medium heat, stirring until the sugar dissolves.

Bring the mixture to a boil without stirring, and continue cooking until it reaches 300-310°F (149-154°C) on a candy thermometer, which is the hard crack stage.

Carefully stir in a few drops of red food coloring until you achieve your desired shade.

Remove the candy mixture from heat, and quickly dip each apple into the hot candy, rotating to ensure an even coating.

Allow any excess candy to drip off, then place the dipped apples onto a parchment-lined baking sheet to cool and harden.

If desired, roll the candy apples in chopped nuts or sprinkles immediately after dipping, before the candy hardens completely.