Prepare the apples.

Wash the apples. To help remove a waxy coating, briefly dip each apple into boiling water for about 5 seconds, turning carefully with tongs.

Rub dry with a clean cloth and let the apples cool completely. Make sure the skins and the areas around the stems are thoroughly dry.

Remove the stems and insert a sturdy wooden stick into each apple. Line a baking sheet with lightly greased parchment paper or a silicone baking mat.

Make the candy syrup.

In a medium, heavy-bottomed saucepan, combine the sugar, water, corn syrup, and optional cinnamon sticks.

Heat over medium heat, stirring gently until the sugar dissolves. Once the mixture begins boiling, stop stirring.

Attach a candy thermometer, keeping its tip in the syrup without touching the bottom of the pan. Cook until the syrup reaches 300°F, the hard-crack stage. This may take about 10–15 minutes, but use the temperature rather than the time or color as your guide.

Add the red coloring.

Remove the saucepan from the heat. Carefully remove the cinnamon sticks with metal tongs.

Gently stir in the red gel coloring, taking care because the syrup is extremely hot. Let the bubbling settle briefly for a smoother coating.

Dip the apples.

Working quickly, carefully tilt the saucepan and dip each apple into the syrup, rotating to coat evenly. Hold by the stick and keep your hands clear of the hot candy.

Let the excess drip back into the pan, then place the apple on the prepared baking sheet.

Let set and serve.

Allow the apples to harden at room temperature, about 20–30 minutes, until the coating is completely firm. Refrigeration is not needed to set the candy.

Enjoy once fully cooled.