Wash apples in hot water to remove wax, dry completely, and insert a heavy wooden stick into the core of each.

Generously grease a metal baking sheet with non-stick cooking spray.

In a saucepan, combine sugar, corn syrup, and water. Stir gently, then bring to a boil over medium-high heat. Do not stir once boiling.

Clip a candy thermometer to the pot. Boil until the mixture reaches exactly 300°F (hard crack stage).

Immediately remove from heat. Carefully stir in white food coloring, orange food coloring, and peach flavoring.

Wait 60 seconds for bubbles to subside. Tilt pan and quickly dip each apple, swirling to coat. Let excess drip off, scrape the bottom against the lip of the pot, and place on the greased pan.

Immediately slide a peach gummy ring down the stick onto the wet candy so it sticks to the top.

Let apples cool completely at room temperature for 30 minutes until the shell is hard like glass.