In a medium heavy-bottomed saucepan, combine everything Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil and carefully stir until temperature reaches between 300 degrees and 310 degrees (hard crack stage) this may take 25 minutes or longer to reach that temperature. Do not splash, best to wear protective clothing and keep children away. Remove pan from heat, tilt pan to coat each apple and set them on parchment paper or a buttered pan as the coating cool's in just minutes.
Enough for 6 medium apples
Hard-candy coatings keep almost indefinitely, but the apple inside doesn't have so long, especially if there is a gap where the stick enters. If there is a gap, you can keep the apple about three days in the refrigerator; if you seal around the stick's entry point with candy, caramel or chocolate, you can keep the apple for up to 6 days in refrigerator.
Red Candy Apples Tips:
Use Granny Smith or Gala Apples
You will need (6) 5-1/2 inch Candy Apple STICKS or use wood skewers.
Starting at the Apple's stem force point of stick deep into the apple's core.