Prepare lollipop mold by spritzing lightly with nonstick cooking spray. Add lollipop sticks. Set mold aside.

Combine granulated sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar has dissolved.

Using a digital thermometer, boil mixture until it reaches 300° F / 150° C.

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

Spoon (or carefully pour) hot sugar mixture into lollipop molds. Lollipops will set and harden as they cool. (This will happen quickly, about fifteen minutes).

When lollipops have set, pop them from the mold onto a sheet of parchment or a silicone baking mat.

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

One by one, dip lollipops into melted caramel, coating the top portion of the lollipop only. Return coated lollipops to silicone mat and allow to cool until caramel has set.

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