Line a baking sheet with parchment paper and grease with nonstick cooking spray.
Place the skewer on the side of the apple with the stem. Press it about 3/4 of the way into the apple.
In a medium saucepan, stir together granulated sugar, water, corn syrup, and food coloring.
Place the saucepan over medium heat. Stir just until the sugar has dissolved. If there is undissolved sugar on the side of the pan, brush it with a wet pastry brush while the mixture is cooking. Do not stir. Bring the mixture to 300F on a candy thermometer. Remove the pan from the heat.
Tilt the pan slightly to the side so the sugar syrup pools in one area. Holding an apple with the stick, twirl it in the syrup. Hold it above the pan to let any excess syrup drip off. Place it on the greased parchment paper and let it dry. Repeat with the remaining apples.
Melt the candy melts according to the package instructions. Pour them into a squeeze bottle. Using the squeeze bottle, draw a pair of eyes and a nose on the side of the apple. Fill in the area around the eyes and nose with the candy melts. Let the chocolate drip down to create long drips.
Allow the candy melts to harden and they are ready to serve!
Notes
Make sure that you use a candy thermometer, see my tips above on why.
You can use liquid food coloring but it will not get as dark of a color as gel will.
Other colored candy melts are great to switch up the colors for a variety.
Easily double this recipe to make more to give to more people or enjoy yourself.
Using a tart apple is best as it balances out the sweetness of the coating.