recipe for Raspberry candy apples?

Question

Or some other similar late summer kid snack like this...

Answer 1

I think the best thing to do is to take a regulr candy apple recipe: (about.com)
INGREDIENTS:
2 cups light brown sugar, packed
2/3 cup water
1 tablespoon light corn syrup
1/2 teaspoon lemon extract
6 to 8 apples with sticks
PREPARATION:
Combine brown sugar, water and corn syrup in a small, deep saucepan. Stir with a wooden spoon to blend; place over medium high heat, stirring until sugar is dissolved. Bring to a boil and continue cooking, without stirring, until the mixture is 290° on a candy thermometer.

Remove from heat and measure in lemon extract. When the mixture stops bubbling, put the first apple in the saucepan. Place apples on a buttered pan or buttered aluminum foil to solidify. To solidify quickly, immediately submerge the coated apple into ice water, then let drain on a dampened towel and place on the buttered pan.

and then, get some raspberry extract...mccormick has it. Add a few drops to the recipe.

Answer 2

Rainbow Candy Apples

4 wooden craft or lollipop sticks
4 small very red McIntosh, Cortland or Empire apples, rinsed and dried, stems removed*
1 cup granulated sugar
2/3 cup water
1/3 cup light corn syrup
1/8 teaspoon red food coloring*

Optional Coating
Dried unsweetened coconut flakes (in health-food stores)

* For yellow candy apples, use Golden Delicious apples and yellow food coloring. For green candy apples, use Granny Smith and green food coloring.

To avoid sugar-syrup burns, wear rubber gloves when dipping the apples.

Insert stick into center of stem end of each apple. Line baking sheet with nonstick liner or aluminum foil.

In 2-quart heavy saucepan, combine sugar, the water and corn syrup. Cook over medium heat until sugar is dissolved, swirling pan occasionally. Increase heat to medium-high; bring mixture to a boil. Attach candy thermometer to side of saucepan. Boil mixture until temperature registers 300 degrees F, 15 to 20 minutes.

Remove syrup from heat. Swirl in food coloring, tilting saucepan, until blended. Holding apple by stick and tilting pan, swirl each apple in syrup until coated all over. Lift apple and gently twirl over saucepan, letting excess drip back into pan. (If coating in coconut, sprinkle apple with coconut.) Place on prepared baking sheet. Repeat with remaining apples. Let apples stand at room temperature 1 hour or until coating hardens.

Answer 3

I had chocolate rasberry candy apples before,you can follow the recipe for regular candy apples and add chocolate flavoring.