Candied apples

1 hour. Makes 6 to 12 candied apples, depending on size.

Butter, for greasing the baking sheets 3 cups sugar 2 ⁄3 cup corn syrup 1 cup water About 1 teaspoon vanilla extract ¼ teaspoon cinnamon oil or extract, if desired Red or other food coloring (preferably gel coloring) Apples, cleaned of dirt and wax, and fitted with popsicle sticks or skewers

1. Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.

2. In a small, heavy pot, combine the sugar, corn syrup and water and bring to a boil over medium-high heat. Continue cooking until a candy thermometer reaches 290 degrees. Remove the pan from heat and, when the bubbles subside, carefully stir the extract into the sugar mixture. Stir in a few drops of the food coloring.

3. Dip the apples into the mixture, coating on all sides and allowing any excess to drip back into the pot. Transfer the coated apples to the baking sheet to cool completely. Note: From Noelle Carter.