Ingredients:

                         12 medium apples
                         12 wooden craft sticks
                         3 cups sugar
                         1 1/2 cups light corn syrup
                         3/4 cup water
                         15 drops red food coloring
                         1 dram (1 teaspoon), LorAnn Cinnamon Oil (if you like a hotter
                         cinnamon flavor, add up to 1/2 teaspoon more flavoring)

                         Directions

                         1. Butter a cookie sheet and line it with parchment paper. butter the
                         parchment and set the sheet aside.

                         2. Wash and thoroughly dry the apples. Remove stems and turn the
                         apples upside down. Insert a craft stick into base of each apple,
                         pushing 2/3 of the way through.

                         3. Combine sugar, corn syrup, and water in a heavy medium
                         saucepan. Stir over low heat until the sugar is completely dissolved
                         and the syrup comes to a boil.  "Wash" down the sides of the pan with
                         a wet pastry brush to remove any sugar crystals that may have formed.

                         4. Clip a candy thermometer to the inside of the pan, making certain
                         that it does not touch the bottom and cook the syrup, without stirring,
                         until it reaches 300 degrees F. (some recipes call for cooking to 310
                         degrees, which is a little beyond the hard crack stage, but your candy
                         will have a slight caramel taste to it.) Remove pan from heat and stir
                         in the food coloring. Let the syrup sit until it stops bubbling and add
                         the cinnamon oil.

                         5. Tilt the pan to create a deep pool of sugar syrup. Dip one apple
                         into the syrup, turning to cover it completely. Allow any excess syrup
                         to drip back into the pan, then place the apple on the prepared
                         cookie sheet. Repeat with remaining apples. Allow the coated apples
                         to cool completely, at room temperature, about 1 hour. Peel off of
                         parchment and serve.

                         The cooled apples can be also kept loosely wrapped in wax paper at
                         room temperature for up to 2 days.