Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from the heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples 1 at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.
Recipe courtesy of Paula Deen