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1
Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat.
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2
Insert the narrow end of a chopstick into the bottom blossom end of each apple.
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3
Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating.
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4
Wipe dry with a paper towel.
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5
Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
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6
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat.
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7
Cover and bring it to a boil, 4 to 6 minutes.
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8
Remove the lid and clip on a candy thermometer.
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9
Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes.
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10
When the syrup reaches temperature, take the pot off the heat and remove the thermometer.
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11
Add the cayenne, cinnamon oil and food coloring, stirring thoroughly to combine.
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12
Cool until the bubbles calm and begin to subside, about 3 minutes.
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13
Dip each apple in the warm syrup, turning slowly to coat.
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14
Continue to turn, allowing the excess to drip back into the pot.
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15
Cool the apples completely on the prepared half sheet pan.
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16
Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.
