Place a sheet of parchment paper on a cookie sheet and place next to stove to receive apples after dipping.Insert the bling or wooden sticks into the center of each apple. Attach a candy thermometer to the side of the medium saucepan.

Combine the sugar, water, and corn syrup into a medium saucepan. Add 1 teaspoon of violet gel icing color into the saucepan and still well. (You may choose to use a bit less for a lighter purple.)

Turn the heat to a medium-high temperature and stir constantly until the mixture comes to a boil. Continuously brush down the sides of the pot with water using the basting brush. This will prevent sugar crystals from forming. Avoid stirring once the mixture has come to a boil. When the mixture reached 290°F. remove it from the heat. Let the candy cool for a few seconds and stir quickly to break up the bubbles for a smooth finish.

Working quickly, tilt the pan to the side and dip each apple into the mixture, twirling to coat the entire apple. Leave a bit of green showing to create a contrast. Hold the coated apple above the pan and let the excess syrup drip off. Place the apple on the parchment paper and quickly move the the next apple.

Once the apples have dried and hardened, Place them on a cupcake wrapper.