In a medium saucepan combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.
Over medium heat, stir constantly just until sugar and candies are dissolved (do not boil).
Add food color and cinnamon; stir to mix well.
Bring syrup to a boil; continue cooking, without stirring, to 300° F. on candy thermometer.
Meanwhile, wash apples, and dry well.
Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.
Remove syrup from heat.
Working quickly, dip each apple (holding by skewer) into syrup, to coat completely.
Place, skewer end up, on a cookie sheet, that has been sprayed with a non-fat cooking spray.
Let taffy harden.
Let stand at room temperature until ready to serve.