Candy Apples

 Candy apples

10 to 12 medium red apples

10 to 12 wooden sticks (skewers)

2 cup sugar

1 cup light corn syrup

½ cup water

2 teaspoon cinnamon

Red food coloring (about ½ teaspoon)

Wash and dry apples. Insert sticks at the stem end of each. 

Combine other ingredients. Heat slowly, stirring constantly until sugar dissolves. Bring to a boil and boil rapidly to the soft-crack stage (280 degrees on a candy thermometer).

Remove from heat. As soon as bubbling stops, begin dipping apples. Tilt pan and swirl apples through, letting surplus syrup drip off. Place on a greased cookie sheet to let surplus syrup drip off. Place on a greased cookie sheet to cool, spaced well apart so apples will not touch.

If syrup becomes too thick, reheat slightly over low heat. For the last few apples, stand the apple in a saucepan and spoon remaining syrup up and over it. 

Three to five minutes after dipping, shift apples on the cookie sheet to prevent sticking. When cool, wrap individually in waxed paper or plastic. 

Tied with bright yarn or ribbon, the popcorn balls can serve as tree ornaments.