Candy Apples

Line a baking sheet with Silpat or waxed paper. Alternately, line with parchment paper and lightly butter. Set aside.

Combine sugar, water, corn syrup and red food coloring in a small saucepan. Bring to a boil over high heat, then reduce to medium-high. Insert a candy thermometer. Continue boiling until candy reaches 300º, about 20 minutes. Do not go over 310º or your candy will burn.

Meanwhile, wash and dry apples. Insert a stick or skewer into each one and set aside. Once the candy mixture reaches 300º, immediately remove from heat and stir in cinnamon oil, if using. Working quickly, dip each apple until completely coated, swirling and turning to coat. Lift apple from mixture and continue swirling and turning to remove excess.

To make black apples, add black food coloring to red candy mixture. Reheat, if necessary, to get the candy mixture back to 300º.

Transfer to the prepared baking sheet and allow to cool. For an extra cute treat, tie a ribbon around the stick/skewer.

(Adapted from Martha Stewart.)