Coat a rimmed baking sheet with cooking spray. Insert a 3 1/2-inch bamboo skewer into top of each apple. Set aside.
Bring sugar, corn syrup, and 1 cup water to a boil in a small saucepan over medium-high heat. Cook until light amber and mixture registers 315 degrees.on a candy thermometer, 14 to 16 minutes. Immediately place pan into an ice-water bath. Remove, and let stand 2 minutes.
Working with 1 apple at a time, dip into caramel, turning to coat completely and letting excess caramel drip back into pan (use a spoon to help with coating if needed). Transfer to prepared sheet; let cool completely. Candied apples can be stored in an airtight container in a cool, dry place up to 3 days.
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