Line a baking sheet or heat-safe work surface with parchment paper or a silicone baking mat.

Wash the apples thoroughly and dry them completely. Remove the stems, then insert a bamboo candy-apple stick firmly into the stem end of each apple. Place the prepared apples near your dipping area.

Combine the sugar, light corn syrup, water, and red food coloring in a heavy-bottomed saucepan. Cook over medium heat, stirring gently with a silicone spatula only until the sugar has completely dissolved.

Attach the candy thermometer and bring the mixture to a boil. Stop stirring and continue cooking until the syrup reaches 300–310°F, known as the hard-crack stage.

If you do not have a candy thermometer, carefully drizzle a small amount of the hot syrup into a glass of ice-cold water. The syrup is ready when it immediately forms firm, brittle threads that snap when bent rather than remaining soft or pliable. Do not touch the syrup until it has cooled in the water.

Remove the saucepan from the heat and let the bubbles settle briefly. Working with one apple at a time, carefully tilt the pan and rotate the apple through the hot syrup until it is evenly coated. Allow the excess syrup to drip back into the pan.

Place each coated apple on the prepared surface. Allow the candy shell to cool and harden completely, about 10 minutes. If desired, slide a decorative paper straw over each bamboo stick after the apples have cooled.