Whisk water with envelope of hot chocolate in a medium saucepan, then add coconut milk. Sprinkle gelatin on top and let sit for a few minutes. Mix over medium-low heat until combined.
Add sugar and simmer until dissolved. Add food coloring until you get the caramel color desired (two should do it). Let mixture cool to warm and pour in butterscotch schnapps.
Arrange apple halves tightly on a cookie sheet, pour caramel mixture in and refrigerate overnight.