Step 1

Prepare apples. Start by boiling a large pot of water and 1/4 vinegar.

Step 2

Once the water is boiling, put in 1-2 apples at a time for 5 seconds, no longer than 10 seconds.

Step 3

Pull the apples out of the water and wipe down with a coarse towel to remove any remaining wax and also to dry them completely.

Step 4

Pierce each apple with a candy apple stick and set apples aside.

Step 5

Whisk together sugar, syrup, water and both food coloring in a heavy bottom saucepan.

Step 6

(the white food coloring makes the color opaque so that the red or green of the apples don't show through and tint the final desired color. Best not to skip this step.)

Step 7

Bring to a boil over medium heat.

Step 8

Place candy thermometer in the mixture but not touching the bottom.

Step 9

Boil until the candy reaches the hard crack stage, about 310°F. This will take time but you dont have to stir the mixture- it's actually better if you dont.

Step 10

Line a baking sheet with wax paper and coat it generously with cooking spray.

Step 11

Once the candy reaches 310°, immediately remove it from heat and gently stir in clear extract.

Step 12

Dip and swirl each apple until they are coated. Set on the prepared baking sheet.

Step 13

Store in the refrigerator for up to 3 days. Enjoy!