Goblin Candied Apples

NOTE: You'll need 1 wooden skewer or craft stick per apple.

Wash and dry apples. Remove stems and insert skewer into stem end of each apple. Set aside.

In a 2 1/2-quart saucepan, combine sugar, corn syrup, water, salt, food coloring and cinnamon candies. Cook and stir until the sugar and candy dissolve and the mixture comes to a boil.

Continue cooking without stirring until the syrup reaches the hard-crack stage, 300 degrees F on a candy thermometer. Lower the temperature.

When the mixture stops bubbling, dip each apple in the syrup, turning to coat. You may need to tilt the pan to completely cover the apple. Set apples on a buttered cookie sheet to cool and harden.

Use any leftover syrup and wooden sticks to make free-form suckers on the buttered sheet.