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Insert a stick into the stem end of the apple pushing about halfway through and set aside.
Line a baking sheet with parchment paper and coat generously with cooking spray.
In a large saucepan over high heat, stir together the sugar, syrup and water. Bring the mixture to a boil and turn the heat to medium. Stir in the food coloring. Insert a candy thermometer and continue to boil until the mixture reaches Hard Crack stage (from 300-310 degrees), approximately 15-20 minutes.
Remove the sugar mixture from the heat and allow to rest for a few minutes before quickly dipping the apples in the sugar mixture turning to coat. The rest allows the bubbles to subside a bit so you don't have bubbles in your candy coating.
Transfer to the baking sheet to cool completely.