2 c. sugar
2 c. water
1/2 c. cinnamon candies
6 to 8 sm. apples, pared, cored, quartered
3 tbsp. tapioca
Red food coloring, if desired

Combine sugar, water, and cinnamon candies in heavy saucepan. Bring to boiling; reduce heat; simmer until candies are dissolved. Add apples; cook gently in syrup until fork tender. Remove to serving dish.

Add tapioca to syrup; simmer until it begins to thicken. Add red food coloring, if desired. Pour syrup over apples. Serve warm or at room temperature.

NOTES: This was Mom's standard tureen dinner contribution. There's only one drawback, just like fudge, it won't thicken in damp weather unless you cook it down forever, which pretty well defeats your purpose.