William W. Kolb invented the red candy apple. Kolb, a veteran Newark candy-maker, produced his first batch of candied apples in 1908. While experimenting in his candy shop with red cinnamon candy for the Christmas trade, he dipped some apples into the mixture and put them in the windows for display. He sold the whole first batch for 5 cents each and later sold thousands yearly. Soon candied apples were being sold along the Jersey Shore, at the circus and in candy shops across the country, according to the Newark News in 1948.
Here’s the original candy apple recipe:

What You Need
8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)
Make It
Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.
Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.
Remove from heat and stir in cinnamon and food coloring, if using.
Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.
Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.
Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.