Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium heat.
Allow to come to a simmer, stirring to dissolve the sugar.
Once the sugar has dissolved, stop stirring and wash down the sides of the pot with a wet brush.
Cook the caramel until it's reached the hard crack stage (150ºC/310ºF on a candy thermometer).
Carefully dip the apples into the caramel mixture.
Place on the prepared sheet pan and allow to cool and harden before serving.
