Halloween Candied Apples

Line a large sheet pan with wax paper. Remove the stems from the apples. Insert a bamboo skewer into the stem end of each apple. Stir together both sugars, water and cloves in a large saucepan over medium heat until sugar dissolves. Increase heat to medium high and boil the sugar mixture until it reaches 285 degrees on a candy thermometer. Remove the pan from the heat. Dip 1 apple at a time into the caramel to coat completely, letting the excess drip back into the pan. Stand the coated apple on the prepared pan while dipping remaining apples. While caramel is still warm, press the candy corn into the face of the apples to form a pumpkin face. Let apples cool completely at room temperature before serving.