Prepare the Apples: Wash and dry the apples thoroughly to remove any wax coating. Insert wooden sticks into the tops and set them on a parchment-lined baking sheet.

Make the Candy Coating: In a medium saucepan over medium heat, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar dissolves.

Heat the Mixture: Increase heat to high and let the mixture boil without stirring until it reaches 300°F (150°C) on a candy thermometer (hard crack stage).

Add Flavor and Color: Remove from heat and stir in vanilla extract and optional cotton candy extract.

Divide and Color the Mixture: Pour the hot candy mixture into two separate heatproof bowls. Add pink food coloring to one and blue to the other, stirring until evenly mixed.

Create the Swirl Effect: Pour the blue mixture back into the saucepan with the pink mixture but do not stir—this will create a marbled effect.

Dip the Apples: Holding each apple by the stick, dip it into the candy mixture, twisting as you remove it to create the swirl effect. Let excess candy drip off before placing it back on the parchment-lined sheet.

Decorate (Optional): While the coating is still tacky, sprinkle with edible glitter or sprinkles for extra sparkle. Let apples cool and harden completely before serving.