Line a baking sheet with parchment paper and butter parchment and set aside. In a medium saucepan combine the sugar, water, corn syrup, and food coloring. Bring to a boil over high heat, reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches 300 degrees which is the hard crack stage. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet and allow to cool.