Halloween Candy Apples

Wash, dry and polish apples.

Remove stem.

Insert wooden stick in stem end.

Remove blossoms.

Set aside.

Put sugar, syrup and water into saucepan.

Heat and stir to dissolve.

Boil without stirring until it reaches 300 degrees on candy thermometer.

A bit of syrup dropped into cold water will separate into brittle threads.

Remove from heat.

Stir in cinnamon and food coloring.

Dip apple to cover.

Hold above saucepan to drain.

Place on greased pan or tray stick side up.

Quickly dip remaining apples.

Return syrup to heat long enough to liquefy if it firms too much.

Let stand at least 1 hour before serving.