2 C. sugar
Remove stems from apples, wash and pat dry. Insert a wooden skewer in each apple, running through the stem end to base without protruding all the way through. Combine sugar, corn syrup, cinnamon candies and water in a medium size saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves and food coloring. Mix thoroughly.
Boil mixture to 300° F. using a candy thermometer, without stirring. While mixture is boiling, spray a cookie sheet with oil. As soon as mixture reaches 300° remove it from the heat and quickly dip each apple in one by one. Set apples on prepared sheets, standing on their bottoms until mixture hardens.
Let apples reach room temperature before eating.