Candied Apples

Line a baking sheet with parchment paper and lightly grease with butter; set aside. Remove stems from apples and insert twigs/sticks; set aside. Place sugar, water, corn syrup, Red Hots, and food coloring in a heavy-bottom saucepan over medium-low heat. Stir to dissolve sugar. Brush down any crystals that may form with water. Once boiled, stop stirring. Insert candy thermometer and continue cooking, without stirring, until mixture reaches 300 degrees F, 20 to 25 minutes. Remove pan from heat and set aside until bubbles subside, 1 to 2 minutes. Dip apples into mixture, tilting pan as needed until completely coated. Swirl apple over pan to let excess drip off. Place dipped apples on prepared parchment lined pan and let cool until firm, at least 1 hour.