¼ cup white / light corn syrup
½ cup water
Wash and thoroughly dry the apples. Insert sticks or so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
Combine the mix, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
Remove the candy mixture from the heat.
One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.