Wash dry and insert stick into apples and set aside on a parchment paper lined cookie sheet.

In a stock pot, Mix the sugar, water, corn syrup, food coloring and cream of tartar. reserve the cinnamon oil for when the candy is cooked more or it will boil out.

With a candy thermometer attached and a cup of cold ice water next to your pot so you can do the ice water test* details on that below.

Bring mixture to a boil. Cook to the hard crack stage, between 295-310 F.

Once at that stage, remove from heat and stir in the cinnamon oil. (Adding It earlier in the process makes the flavor less strong because it tends to steam out slightly with the water)

Remove sugar from heat and stir out the air bubbles. Then dip apples by tilting the pan and rolling the apple in the sugar mixture. Place apple on a sheet of parchment paper and let the candy set and harden before enjoying!