8 large or 16 small red apples, with wooden stick put in each
8 cups white sugar
1 cup light corn syrup (Karo)
1 1/2 cups water
few drops cinnamon or peppermint oil
few drops red food coloring

Mix sugar, water and corn syrup in heavy saucepan; place on medium heat and cook without stirring. After sugar has dissolved; cook until temperature reaches 300°F on candy thermometer (hard crack stage).

Tip: Towards last part of cooking, turn heat down so syrup won't get dark.

Remove from heat; stir in flavoring and coloring.

Set pan in another pan of hot water and dip each apple using wooden stick for handle. Place on greased cookie sheets or waxed paper and allow to set.

Note: Use of a candy thermometer is recommended.

Submitted by: Eva Mitchell