Method:

Combine sugar, corn syrup, water and cinnamon stick in a medium heavy saucepan.  Cook, stirring, over medium heat until the sugar has dissolved.  Bring to a boil.  Cover and cook for about 3 minutes, until the steam has washed down any crystals on the sides of the pan.  Uncover and cook, without stirring, nearly to the hard-crack stage, 290°F.

Meanwhile insert a wooden skewer into the stem end of each of the apples.

Remove the cinnamon stick from the syrup if used.  Add the food coloring.

Transfer to the top of a double boiler over, not in, boiling water.  Working quickly, dip the apples, turning to coat, and set them to harden.

Makes 5 candied apples .

From the Joy of Cooking 2009 Calendar - click for cooking calendar page

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