About 2 hours before serving, in heavy, deep 3-quart saucepan, combine the sugar, corn syrup, candies, red food coloring, and 1 cup water. Place over medium heat and bring to a boil without stirring. Set a candy thermometer in the pan, making sure it does not touch the bottom, and continue cooking, without stirring, until the temperature reaches 290°F, about 20 minutes.
Meanwhile grease a cookie sheet and insert ice cream sticks or lollipop sticks partway through the stem end of each apple.
When the sugar syrup is ready, remove the pan from the heat. Remove the thermometer. Swirl each apple in the hot cinnamon-candy syrup to coat evenly. Lift out the apples and swirl over the saucepan for a few more seconds to catch the drips.
Place the candy apples on a cookie sheet to cool. If the syrup in the pan begins to stiffen, soften by placing the pan over very low heat. Let the apples cool at least 1 hour before serving. If you just can’t wait, the candied apples can be cooled in the refrigerator!