Spray lollipop mold with nonstick cooking spray. Add lollipop sticks. Set aside.

Combine granulated sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar dissolves, then stop stirring.

With a pastry brush, brush down the sides of the pan with water.

Bring to a boil. Boil without stirring until syrup reaches 300° F / 150° C on a digital thermometer.

Remove from heat. Stir in apple flavoring and green gel food coloring.

Carefully pour hot sugar mixture into prepared mold.

Set aside and allow to cool completely, about 15 minutes.  Once set, pop lollipops from the mold onto a small tray lined with parchment or a silicone baking mat.

Place caramels in a small, microwave-safe bowl. Microwave on medium power, stirring every 15-20 seconds, until completely melted.*

Dip each lollipop in the melted caramel, coating the top portion of the lollipop only.

Arrange on prepared tray. Set aside and allow to rest, uncovered, until caramel sets, about 10 minutes.

Individually wrap lollipops in cello bags. Store in an airtight container at room temperature for up to one month.