Prep your apples by washing and drying them. Take the stems off and put the lollipop sticks in as far as they can go. Put your apples near the stove so they’re close by when you need them. Prep a cookie sheet with parchment to keep close as well.
In medium a sauce pan, mix the sugar, water and corn syrup. Attach the candy thermometer to the side of the pot, but make sure it’s not touching the bottom of the pan. Heat over medium high heat and let bubble without mixing, until it reaches 302 degrees.
Once it reaches that temperature, immediately take off of the heat and with a heat-proof rubber spatula.
Mix in the vanilla extract and the white food coloring until combined.
Quickly add a few drops of the two other colors.
Use a wooden skewer to gently stir the colors, but don’t mix.
Just lightly move the colors around. Tip the pot to one side and dip the apple in the candy, coating it on all sides.
When you pull the marbled candy apple out of the sugar, give it a second to drip off the bottom, then place it on the parchment paper to cool and harden.
For easy clean up, put 2/3 cups of water in your pot and bring to a boil. Pour out water and give it a regular wash.