Insert caramel apple sticks or small popsicle sticks into the apples until each stick reaches about halfway into the apple. Line a sheet pan with parchment paper and lightly butter the parchment to prevent the candy apples from sticking. Set aside.
Add the sugar, corn syrup, water, and food coloring to a heavy, medium pot. If the pot is too thin on the bottom, the sugar syrup may burn easily. Stir to combine the sugar mixture, and then heat over medium heat, stirring frequently, until the sugar has completely dissolved. To tell if the sugar has dissolved: Drop a little of the hot syrup on a plate and allow it to cool for a minute or two. Rub the cooled syrup between two fingers; if it feels gritty, the sugar has not yet completely dissolved and needs to cook a little longer.
Once the sugar has dissolved and the syrup no longer feels gritty, turn the heat up to medium-high and boil the sugar syrup, without stirring, until it reaches 300ºF on a candy thermometer, about 15 minutes. Remove the syrup from the heat and quickly stir in the extracts. Working quickly (the candy will harden fast) dip each apple into the candy coating, tipping the pan to completely coat each apple, then place the candy coated apples on the prepared baking sheet. Allow candy to harden and cool for 30 minutes before eating.